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Jícama-Apple Slaw

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  6 servings, generous 1 cup each
Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.
1/3 cup  packed chopped fresh cilantro, plus leaves for garnish
2 tablespoons  chopped fresh mint, plus leaves for garnish
1-2  tablespoons minced jalapeño pepper
1 teaspoon   sugar
3/4 teaspoon  salt
1/2  teaspoon ground cumin
1/4 cup   lime juice
1/3 cup  extra-virgin olive oil
1   1-pound jícama  (see Note)
1   tart green apple, cored (not peeled)
2   navel oranges
2   avocados, diced

Note: Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor and can be found in the produce section from November to May.
Jícama-Apple Slaw Recipe at
Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor. Process until finely chopped, about 30 seconds, stopping once to scrape down the sides. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined. Transfer the dressing to a large bowl. Do not clean the processor, but change to the shredding disk.

Using a small, sharp knife, carefully peel jícama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jícama and apple into pieces that will fit comfortably through your processor’s feed tube. Shred the jícama and apple in the processor. Add to the bowl with the dressing.

Using a sharp knife, remove the peel and pith from the orange. Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl. Squeeze any remaining juice into the slaw. (Discard membranes and peel). Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   6 servings, generous 1 cup each
Calories: 288
Fat, Saturated: 3g
Fiber: 8g
Carbohydrates, Total: 29g
Sodium: 296mg
% Cal. from Fat: 62%
Fat. Total: 20g
Protein: 3g
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