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A refreshing and crunchy slaw with a zesty Southwestern twist. Sweet jicama, crisp carrots, and a hint of spice from jalapeño are tossed in a bright lime vinaigrette. The perfect side for tacos or grilled meats.
Prepare the vinaigrette. In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, agave nectar, ground cumin, fine sea salt, and freshly ground black pepper until well combined. Set aside to allow the flavors to meld.
In a large bowl, combine the julienned jicama, julienned carrots, thinly sliced red onion, chopped cilantro, and minced jalapeño.
Pour the prepared vinaigrette over the vegetable mixture. Toss thoroughly until all the ingredients are evenly coated.
For the best flavor, cover the bowl and let the slaw rest in the refrigerator for at least 15 minutes. This allows the vegetables to marinate and the flavors to meld beautifully.
Give the slaw one final toss before serving. Enjoy as a refreshing side dish or a topping for tacos and sandwiches.
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A refreshing and crunchy slaw with a zesty Southwestern twist. Sweet jicama, crisp carrots, and a hint of spice from jalapeño are tossed in a bright lime vinaigrette. The perfect side for tacos or grilled meats.
This southwest recipe takes 30 minutes to prepare and yields 4 servings. At 175.22 calories per serving with 1.6g of protein, it's a beginner-friendly recipe perfect for side or lunch or snack.
Add 1 cup of diced mango, pineapple, or orange segments for a sweet and tangy twist that complements the jicama.
Incorporate 1/4 teaspoon of chipotle powder or one finely minced chipotle pepper in adobo sauce into the dressing for a deep, smoky heat.
Add 2 tablespoons of fresh chopped mint along with the cilantro for a brighter, more complex herbal flavor.
Gently fold in one diced avocado just before serving for a creamy texture and a boost of healthy fats.
Jicama is rich in inulin, a type of prebiotic fiber that nourishes beneficial gut bacteria, promotes healthy digestion, and helps you feel full and satisfied.
This slaw is packed with Vitamin C from both the jicama and the fresh lime juice. Vitamin C is a powerful antioxidant that supports a strong immune system.
With a high water content of about 90%, jicama is incredibly hydrating. This slaw is a refreshing, low-calorie option that helps you stay hydrated while providing essential nutrients.
The dressing is made with extra virgin olive oil, a great source of monounsaturated fats. These healthy fats are known to support cardiovascular health by helping to lower bad cholesterol levels.
One serving of this Jicama Slaw contains approximately 145 calories, primarily from the healthy fats in the olive oil and natural sugars from the agave and vegetables.
Yes, it is very healthy. Jicama is low in calories and high in fiber and Vitamin C. The slaw is packed with fresh, raw vegetables and heart-healthy monounsaturated fats from the olive oil, making it a nutrient-dense choice.
Absolutely. You can prepare this slaw up to 24 hours in advance. Store it in an airtight container in the refrigerator. Jicama stays remarkably crisp, so it holds up well. Just give it a good toss before serving to redistribute the dressing.
You can easily substitute agave nectar with an equal amount of honey (if not vegan) or maple syrup. You could also dissolve a teaspoon of sugar in the lime juice.
Jicama is typically found in the produce section, often near other root vegetables like potatoes and yuca. Look for a firm, round, tan-colored tuber with smooth skin.