Jicama Slaw

This refreshing Jicama Slaw combines the crunch of fresh jicama and green cabbage with the bright zest of oranges. The dressing, made with reduced-calorie mayonnaise, orange juice concentrate, and a hint of jalapeo, adds a creamy yet tangy flavor profile that balances perfectly with the vegetables. It is an excellent choice for a light lunch, a picnic side dish, or a healthy accompaniment to grilled meats. The texture is delightfully crisp, while the citrus notes provide a vibrant finish. Ideal for those watching their calorie intake or following a diabetic-friendly diet, this salad is simple to assemble using ingredients likely already in your kitchen.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 171.5

Dietary: Diabetic, Gluten-free, Low-cal, Vegan, Vegetarian

Description

This refreshing Jicama Slaw combines the crunch of fresh jicama and green cabbage with the bright zest of oranges. The dressing, made with reduced-calorie mayonnaise, orange juice concentrate, and a hint of jalapeo, adds a creamy yet tangy flavor profile that balances perfectly with the vegetables. It is an excellent choice for a light lunch, a picnic side dish, or a healthy accompaniment to grilled meats. The texture is delightfully crisp, while the citrus notes provide a vibrant finish. Ideal for those watching their calorie intake or following a diabetic-friendly diet, this salad is simple to assemble using ingredients likely already in your kitchen.

Ingredients

2 lg Oranges
1/2 cup Minced red onion
1/2 cup Chopped fresh cilantro
1/3 cup Reduced calorie mayonnaise
2 tablespoon Thawed, frozen orange juice concentrate
1 tablespoon Sugar
1 whole Jalapeno, seeded, minced
4 cups Shredded jicama
3 cups Shredded green cabbage

Directions

1
Grate the peel from one orange using a zester or fine grater to measure 1 tablespoon, then place it in a large mixing bowl.
2
Cut away the remaining white pith from the oranges, working over the bowl to collect the juices.
3
Cut between the membranes to separate the orange segments, setting the segments aside for garnish and mixing later.
4
Squeeze the remaining membranes by hand over the bowl to extract any additional juice.
5
Add the minced red onion, chopped cilantro, reduced-calorie mayonnaise, orange juice concentrate, sugar, and minced jalapeo to the bowl with the orange peel and juice.
6
Stir the dressing ingredients together until well combined.
7
Add the shredded jicama and shredded green cabbage to the bowl.
8
Toss everything together until the vegetables are evenly coated with the dressing.
9
Reserve several whole orange segments for garnish, then cut the remaining segments in half and stir them into the slaw.
10
Transfer the slaw to a serving bowl and garnish with the reserved orange segments.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 171.5kcal

% Daily Value *
Total Fat 15.1g24%
Saturated Fat 2.2g12%
Cholesterol 2.8mg1%
Sodium 81.2mg4%
Total Carbohydrate 8.9g3%
Dietary Fiber 1.7g7%
Sugars 5.8g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a diabetic-friendly version, substitute the sugar with an equal amount of sugar substitute or omit it if the oranges are sufficiently sweet.

Ensure the jalapeo is thoroughly seeded and minced to control the heat level according to your preference.

This slaw is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The flavors may meld and soften over time.

If using a very tart orange variety, consider adding a little more sugar or sweetener to balance the acidity.

Keywords: jicama, slaw, salad, cabbage, orange, citrus, low-cal, diabetic, vegan, fresh, healthy, side-dish, picnic, cilantro, jalapeno, crunchy, light, summer

Read it online: https://www.chefs-mate.com/recipe/jicama-slaw-2/