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Jicama Slaw Recipe

Servings: 6
Author: Pamela

Ingredients

  • 1 ½ pounds jicama peeled
  • 3 cups thinly sliced cabbage green, red, Savoy, Napa
  • 1 cup julienned radish
  • 1/2 jalapeño thinly sliced into rounds (use the bottom of the jalapeño and not the stem end which contains all the seeds)
  • 1/4 cup small mint leaves or large leaves sliced
  • 2 Tablespoons fresh squeezed orange juice
  • 4 Tablespoons fresh squeezed lime juice
  • 2 Tablespoons unrefined cold pressed olive oil
  • 2 teaspoons raw honey or maple syrup optional
  • ½ teaspoon salt

Instructions

  • In a food processor fitted with the julienne disc, if you have it, shred the peeled jicama. Otherwise, use the the shredding disc. You should have about 4 cups. Transfer the jicama to a serving bowl with the cabbage, radish, jalapeño and mint.
  • In a medium bowl, whisk together orange juice, lime juice, olive oil, honey and salt.
  • Pour enough dressing over the jicama and vegetables to coat lightly. Taste for seasoning. Serve immediately or refrigerate for several hours.