Jicama apple slaw

Recipe Information

Ingredients

• 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, to taste

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/4 cup lime juice

• 1/3 cup olive oil

• 1 pound jicama

• 1 tart green apple, cored (not peeled)

• 2 navel oranges

• 2 avocados, diced

Directions

• Add the cilantro, mint, jalapeño, sugar, salt, cumin, and lime juice to a food processor and process for about 30 seconds or until finely chopped. While continuing to process, add the oil through the feed tube until it is well mixed. Empty the mixture into a bowl and set aside.

• Peel the jicama (making sure to remove both the skin and the fibrous layer immediately underneath the skin). Cut both the jicama and apple into pieces small enough to fit through the food processor's feed tube. Change the food processor blade to a shredding disk, and shred the jicama and apple several pieces at a time. When all of the jicama and apple are sliced, add them to the dressing mix.

• Remove the peel and rind from the oranges with a sharp knife. Cut the orange into individual segments (over the bowl preferably, to catch any juice), remove the membranes, and add to slaw mixture.

• Add the avocados to slaw and toss lightly. Serve topped with cilantro and mint leaves.

Nutrition (per serving)

• Calories: 288 cal

• Total fat: 20g

• Saturated fat: 3g

• Monounsaturated fat: 10g

• Cholesterol: 0mg

• Sodium: 296mg

• Potassium: 584mg

• Carbohydrate: 29g

• Fiber: 8g

• Protein: 3g