Cilantro Jicama Fiesta Slaw
Yield: 6 side item servings
Materials
- 4 cups shredded lettuce or red cabbage
- 1/2 cup jicama thinly sliced
- 1 orange peeled, and roughly chopped
- 1 tbsp orange zest
- 1 tbsp jalapeño deseeded and diced
- 1 1/2 tbsp olive oil extra virgin
- 1 tbsp tahini
- 1/4 cup pumpkin seeds toasted
- 1 1/2 tbsp cider vinegar or lime juice
- 1/2 cup cilantro chopped
- 2 tsp maple syrup
- 1/4 tsp cayenne pepper or per preference
- 1 tbsp mayonnaise or vegan alternative
Instructions
- Shred, slice, chop all of the veggies. I used a food processor to shred the cabbage and slice the Jicama.
- Combine the cabbage, jicama, orange pieces, orange zest, onion & jalapeno in a bowl.
- In a separate bowl combine the olive oil, tahini, cider vinegar (or lime juice), cilantro,maple syrup, cayenne and mayonnaise (if using it). Stir until thoroughly mixed. If there is any reserved juice from the orange, you could add it to the dressing.
- Toss the veggies with the dressing until veggies are well coated. You can toss in the pumpkin seeds at this time or save and use them as a garnish to keep their crunch, either way would be good.
- Chill in refrigerator until ready to serve.
I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.
Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.