Tangerine and Jicama Slaw

Tangerine and Jicama Slaw
Staff Writer

Aaron Sanchez

Jicama Slaw

Aarón Sanchez's slaw recipe marries the sweet and spicy and provides the perfect accompaniment to your next Mexican dish. 

Click here to see 7 No-Cook Side Dishes.

6
Servings
246
Calories Per Serving
Deliver Ingredients

Ingredients

  • large tangerines
  • jicama, sliced into 2-inch matchsticks
  • 2  Cups  thinly sliced red cabbage
  • 1/2  red onion, thinly sliced
  • 1/2  Cup  mango purée
  • Juice from 1 lime
  • 2  Tablespoons  extra-virgin olive oil
  • 1  Teaspoon  Kosher salt
  • Black pepper, to taste
  • 1  Cup  pork rinds, crumbled
  • 1/2  Cup  roasted peanuts, coarsely chopped

Directions

Peel the tangerines and slice them across into ¼ inch rounds.

Place them in a large bowl and add the jicama matchsticks, sliced cabbage, and red onion and toss it all together. Whisk the mango purée, lime juice, olive oil, kosher salt, and several generous grinds of black pepper in a small bowl.

Pour the dressing over the slaw and toss to combine. Tightly cover with plastic wrap and refrigerate for at least 4 hours. 

Nutritional Facts

Total Fat
15g
21%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
24g
18%
Protein
6g
13%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
37mg
4%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
39mg
12%
Niacin
1mg
7%
Phosphorus, P
102mg
15%
Selenium, Se
6µg
11%
Sodium, Na
580mg
39%
Water
33g
1%
Zinc, Zn
1mg
13%

Tangerine Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tangerine Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.