Side Dish: Mexico – Slaw De Jícama Et Orange (Jicama-Orange Slaw)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 4 min

Additional 10 min

Total 26 min

Ingredients

2 cups (200 g) jicama, peeled and cut into thin matchsticks
1 cup (70 g) red cabbage, finely shredded
1 large orange, segmented and chopped
1 ripe avocado, diced
1 / 3 cup (80 ml) plain Greek yogurt
2 tbsp (30 ml) fresh lime juice
1 tsp lime zest
1 tbsp (15 ml) honey
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 cup (30 g) toasted pepitas (pumpkin seeds)
2 tbsp (8 g) chopped fresh cilantro
1 tbsp (4 g) chopped fresh mint (optional)
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

In a small bowl, whisk together the yogurt, lime juice, lime zest, honey, olive oil, salt, and a few grinds of black pepper until smooth.
In a large bowl, combine the jicama, red cabbage, cilantro, and mint (if using).
Pour the dressing over the slaw and toss to coat evenly.
Gently fold in the orange segments and avocado.
Sprinkle with toasted pepitas. Taste and adjust salt and pepper.
Chill for 10 minutes, if time allows, then serve alongside the stew.