Jicama is tossed with cilantro, orange juice, red cabbage and toasted pumpkin seeds for a slaw that’s light and refreshing. Serve as a side or over your favorite burger, tacos, sandwiches and salads. We love it over these Black Bean Burgers.This recipe comes to us from Kathy Patalsky of Healthy, Happy Life and the great folks at The Kids Cook Monday. This recipe is suitable for little cooks between the of ages 8-11.
- ¾ cup red cabbage
- ½ cup jicama
- ¼ cup orange, peeled and diced
- ¼ tsp orange zest
- ⅛ cup white onion, diced
- 1 Tbsp jalapeno, de-seeded and diced**
- 1½ Tbsp extra virgin olive oil
- 1 Tbsp tahini
- 1 Tbsp n toasted pumpkin seeds
- 1½ Tbsp cider vinegar
- 1½ Tbsp lime juice
- ½ cup cilantro, chopped
- ½ Tbsp agave nectar
- salt and pepper, to taste
- ¼ tsp cayenne pepper**
- ** Optional
Adult: Shred the cabbage and slice the jicama as thinly as you can, using a mandoline if available.
Together: Place the shredded cabbage and sliced jicama together in a large mixing bowl. Add the orange slices, zest, onion, jalapeño if using, olive oil, tahini, pumpkin seeds, vinegar or lime juice, cilantro and agave nectar in a large bowl. Season with the salt and pepper to taste and cayenne pepper, if using. Chill in the refrigerator until ready to serve.