The jicama, red onion, and cilantro in this recipe create the perfect combination. Jicama adds crunch and a delicate taste, while the red onions are bold and cilantro adds bright freshness. The "dressing" is simply a splash of fresh orange juice and zest. This slaw can be made up to two days in advance of serving. Great as a side or added into tacos of any type.
- 1 pound jicama, peeled and cut into 3-inch-long matchsticks
- 1 teaspoon orange zest
- ⅓ cup orange juice
- ¼ cup sliced red onion
- 3 tablespoons cilantro, chopped
- ½ teaspoon salt
The jicama slaw may be made at least two days prior to serving and keeps covered in the refrigerator for up to five days.
To add a little heat to the slaw, slice one jalapeno pepper into very thin rings and toss with recipe ingredients.
Serve either alongside your favorite Mexican meal as a fresh crunchy side dish or use as one of the ingredients in chicken, fish, vegetable or beef tacos.
Calories: 37kcal | Carbohydrates: 8g | Sodium: 197mg | Potassium: 150mg | Fiber: 3g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 23.1mg | Calcium: 9mg | Iron: 0.5mg