Tangerine and Jicama Slaw

Staff Writer
Light, bright, and tasty
jicama slaw
Aaron Sanchez

Jicama Slaw

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

6
Servings
289
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. 

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
19g
N/A
Saturated Fat
2g
12%
Cholesterol
14mg
5%
Protein
10g
20%
Carbs
35g
12%
Vitamin A
67µg
7%
Vitamin B12
0.1µg
2%
Vitamin B6
0.4mg
19.5%
Vitamin C
82mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
3mg
13%
Vitamin K
17µg
21%
Calcium
99mg
10%
Fiber
11g
42%
Folate (food)
77µg
N/A
Folate equivalent (total)
77µg
19%
Iron
2mg
12%
Magnesium
63mg
16%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
17%
Phosphorus
153mg
22%
Polyunsaturated
3g
N/A
Potassium
676mg
19%
Riboflavin (B2)
0.2mg
10.7%
Sodium
343mg
14%
Thiamin (B1)
0.4mg
27%
Zinc
1mg
8%

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