A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer.
Cilantro-Jicama Slaw with Lime-Orange Dressing
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon orange marmalade
- 1 teaspoon finely grated lime zest
- 1 teaspoon agave nectar
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 cups shredded cabbage
- 1 jicama, peeled and cut into thin matchsticks
- 1 large carrot, shredded
- 1/2 cup chopped fresh cilantro
In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside.
In a large bowl, combine the cabbage, jicama, carrot, and cilantro. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.