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
608
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 large tangerines
  • 1 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
58g
83%
Sugar
3g
3%
Saturated Fat
23g
96%
Cholesterol
76mg
25%
Carbohydrate, by difference
7g
5%
Protein
16g
35%
Vitamin A, RAE
5µg
1%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
33mg
3%
Choline, total
53mg
12%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
16µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
49mg
15%
Niacin
4mg
29%
Phosphorus, P
189mg
27%
Selenium, Se
13µg
24%
Sodium, Na
986mg
66%
Water
56g
2%
Zinc, Zn
3mg
38%

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.