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
Yields4servings
AuthorRobin Robertson
Ingredients
1/4cupfreshly squeezed lime juice
1tablespoonorange marmalade
1teaspoonfinely grated lime zest
1teaspoonagave nectar
1/2teaspoonsalt
2tablespoonsolive oil
4cupsshredded cabbage
1jicama, peeled and cut into thin matchsticks
1largecarrot, shredded
1/2cupchopped fresh cilantro
Instructions
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.