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Cilantro-Jicama Slaw with Lime-Orange Dressing

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 slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer.
Course Salad
Cuisine Mexican
Keyword Cilantro-Jicama Slaw, jicama, salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 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

Instructions

  1. In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside.
  2. 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.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.