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

Jicama Slaw with Peanuts Recipe

Publisher Photo
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

Ingredients

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

Directions

  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

Nutritional Facts

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

Reviews for Jicama Slaw with Peanuts

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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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