Page 260 - My Cookbook
P. 260
INGREDIENTS
2 large oranges
1/2 cup minced red onion
1/2 cup lightly packed fresh cilantro, coarsely chopped plums additional for garnish
1/3 cup mayonnaise
2 Tbls frozen orange juice concentrate, thawed
1 Tbls sugar
1 jalapeño or serrano pepper, seeded and minced
4 cups shredded jicama*
3 cups shredded green cabbage
Jicama Slaw
Salad
Makes 6 servings ∙ Difficulty Medium ∙ Source Treasury of Cooking Healthy
DIRECTIONS
Grate orange peel with grater or zester; measure 1 Tbls. Place in a large bowl; set aside. Cut away remaining white pith from oranges, working over a bowl to collect juices. Cut between membranes to separate orange segments; set segments aside, Squeeze membranes with hand to remove additional juice.
Add onion, cilantro, mayonnaise, orange juice concentrate, sugar and jalapeño.
Add jicama and cabbage; stir to combine. Reserve several orange segments for garnish; cut remaining segments in half and stir into slaw.
Transfer slaw to spring bowl and garnish with orange curls and cilantro
NOTES
* Peel jicama with sharp knife, removing brown outer skin and thin course layer of flesh underneath. Shred jicama in a food processor.
