EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5880/
Jicama Salad
Yield: Makes 6 servings
Ingredients
| 1 |
|
large orange - use grater to peel skin creating orange zest (about 1 Tablespoon)
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| 1 |
|
large orange - use grater or knife to cut peel into orange curls for garnish
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| 4 |
cups |
jicama, shredded*
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| 3 |
cups |
(1 pkg.) cabbage, shredded
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| 1/2 |
cup |
red onion, minced
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| 1/2 |
cup |
lightly packed fresh cilantro, coarsely chopped
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| 1/3 |
cup |
light mayonnaise
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| 2 |
Tablespoons |
frozen orange juice concentrate, thawed
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| 1 |
Tablespoon |
granulated sugar
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| 1 |
|
jalapeno or serrano pepper, seeded, minced
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Fresh cilantro for garnish
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Directions:
Measure 1 Tablespoon orange zest into large bowl and set aside.
Cut away remaining white pith from each orange and cut between membranes to separate orange segments. Set aside three segments for garnish. Cut remaining orange segments in half and add to bowl with orange zest.
Add jicama and cabbage and stir to combine.
In small bowl combine onion, cilantro, mayonnaise, orange juice concentrate, sugar and jalapeno.
Pour over slaw and stir.
Garnish with orange curls, orange segments and fresh cilantro.
jicama [HEE-kah-mah] a large, bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet nutty flavor is good both raw and cooked.
*Peel brown outer skin of jicama with sharp knife making sure to also remove the thin coarse layer of flesh underneath. Shred jicama in food processor.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5880/