Friday, July 17, 2009

Citrus-Spiked Jicama and Carrot Slaw

Try this alternative to coleslaw next time you go on a summer picnic! You can use a mandolin to julienne the jicama and carrot, but I actually had a hard time using mine. Instead, I got into one of my meditative chopping moods and devoted some time to slicing both very thinly into matchsticks. The alternative is to coarsely shred the veggies - or even buy pre-cut matchstick carrots!

In a bowl, combine 4 cups julienne-cut and peeled jicama, 2 cups julienne-cut (and, one assumes, peeled) carrot, 1/2 cup thinly sliced red onion, 1/4 cup orange juice, 1 teaspoon grated lime rind, 3 tablespoons fresh-squeezed lime juice, 1 and 1/2 teaspoons raw sugar, and 1/4 tsp. salt.

Let marinate for at least 15 minutes. You can actually make the recipe this far up to a day ahead and store in the fridge.

Just before serving, stir in 1 tablespoon chopped cilantro.

1 cup of slaw is 70 calories. Garnish with extra cilantro sprigs if you like!

jicama $4.98
carrot $1.59
orange juice $1.99
lime $0.66
cilantro $1.69

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance