Jicama-Apple Slaw
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1/3 cup packed chopped fresh cilantro, plus leaves for garnish2 tablespoons chopped fresh mint, plus leaves for garnish1-2 tablespoons minced jalapeño pepper1 teaspoon sugar3/4 teaspoon salt1/2 teaspoon ground cumin1/4 cup lime juice1/3 cup extra-virgin olive oil1 1-pound jÃcama, (see Note)1 tart green apple, cored (not peeled)2 navel oranges2 avocados, diced
Preparation
1.Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.
2.Using a small, sharp knife, carefully peel jcama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jcama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jcama and apple in the processor. Add to the bowl with the dressing.
3.Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel.) Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.
Tips & Notes
Note: JÃcama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.
NutritionPer serving: 288 calories; 20 g fat (3 g sat, 10 g mono); 0 mg cholesterol; 29 g carbohydrates; 3 g protein; 8 g fiber; 296 mg sodium; 584 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value), Fiber (32% dv), Potassium (17% dv).
1 Carbohydrate Serving
Exchanges: 2 fruit, 4 1/2 fat
Number of Servings: 6
Recipe submitted by SparkPeople user ALK272.
1.Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.
2.Using a small, sharp knife, carefully peel jcama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jcama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jcama and apple in the processor. Add to the bowl with the dressing.
3.Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel.) Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.
Tips & Notes
Note: JÃcama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.
NutritionPer serving: 288 calories; 20 g fat (3 g sat, 10 g mono); 0 mg cholesterol; 29 g carbohydrates; 3 g protein; 8 g fiber; 296 mg sodium; 584 mg potassium.
Nutrition Bonus: Vitamin C (120% daily value), Fiber (32% dv), Potassium (17% dv).
1 Carbohydrate Serving
Exchanges: 2 fruit, 4 1/2 fat
Number of Servings: 6
Recipe submitted by SparkPeople user ALK272.
Nutritional Info Amount Per Serving
- Calories: 259.1
- Total Fat: 22.4 g
- Cholesterol: 0.0 mg
- Sodium: 300.8 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 7.6 g
- Protein: 2.1 g
Member Reviews