Side Dish: United States – Chili-Lime Jicama and Orange Crunch Slaw

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 min

Additional 15 min

Total 39 min

Ingredients

1 medium jicama, peeled and cut into thin matchsticks (about 4 cups / 480 g)
2 oranges, segmented (reserve 2 tbsp / 30 ml of the juice)
1 1 / 2 cups thinly sliced red cabbage (about 90 g)
4 radishes, thinly sliced
1 small cucumber, seeded and sliced into half-moons
1 / 4 cup chopped fresh cilantro (about 15 g)
1 / 4 cup toasted pepitas (pumpkin seeds) (about 30 g)
3 tbsp fresh lime juice (45 ml)
2 tbsp reserved orange juice (30 ml)
1 tbsp rice vinegar (or apple cider vinegar) (15 ml)
1 tsp honey or agave
1 / 2 tsp chili powder or Tajín
1 / 4 tsp ground cumin
3 tbsp extra-virgin olive oil (45 ml)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Pinch of cayenne (optional)

Instructions

Segment the oranges over a bowl to catch the juice; set segments aside and reserve 2 tablespoons of the juice for the dressing.
In a large bowl, combine jicama, red cabbage, radishes, and cucumber.
In a small bowl, whisk together lime juice, reserved orange juice, vinegar, honey, chili powder, cumin, salt, pepper, and cayenne if using. Slowly whisk in olive oil until emulsified.
Pour the dressing over the vegetables and toss to coat evenly.
Gently fold in the orange segments, cilantro, and toasted pepitas.
Taste and adjust salt and lime as needed. Let sit 10 to 15 minutes to lightly soften and meld flavors, then serve alongside the tacos.