Jicama Slaw with Peanuts Recipe
Jicama Slaw with Peanuts Recipe photo by Taste of Home
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Jicama Slaw with Peanuts Recipe

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Peanuts add interest and crunch to a crisp coleslaw featuring jicama and tangerines. For a creamy dressing, I sometimes stir in two heaping tablespoons of mayonnaise or yogurt.—Donna Noel, Gray, Maine
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1 medium jicama, julienned
  • 1/3 cup orange juice
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • 3 tangerines, peeled and sectioned
  • 1/4 cup minced fresh cilantro
  • 1/2 cup salted peanuts

Nutritional Facts

2/3 cup: 144 calories, 6g fat (1g saturated fat), 0 cholesterol, 254mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.


  1. In a large bowl, combine the first five ingredients. Stir in tangerines and cilantro. Chill until serving. Just before serving, stir in peanuts. Yield: 6 servings.
Originally published as Jicama Slaw with Peanuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p91

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GailJay User ID: 644383 106662
Reviewed Mar. 9, 2014

"This was an excellent side salad to our fajitas. The sweetness of the jicama and tangerines has a small pop of heat which went well with a spicier main dish."

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