Traverse City Record-Eagle

Food

January 26, 2012

Recipe of the Week: Orange, Jicama Slaw

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Mango adds a cooling sweet tartness to this traditional Mexican combination of citrus and jicama. The grating of the jicama gives the dish the texture of an American slaw and is a welcome change from the cabbage and mayo versions we eat all summer.

Cool Orange, Jicama and Mango Slaw

1½- to 2-pound jicama (the size of a small grapefruit)

2 limes

3 navel oranges

2 mangos, peeled, pitted and cut into chunks

3 to 4 sprigs fresh cilantro, leaves removed

Cayenne pepper, optional

Slice off the top and bottom of the jicama, then carefully peel it. Use a box grater to grate the jicama.

In a medium bowl, toss the grated jicama with the juice of 1 of the limes.

Use a paring knife to trim off the tops and bottoms of each orange, then cut off the remaining skin. One at a time, hold the peeled oranges in a cupped hand over the bowl of jicama to catch the juices. Cut each orange section between the membranes to make individual sections, adding them to the jicama as you go.

When you have cut all the sections, squeeze the leftover membranes to extract as much of the juice as possible. Toss well, then mix in the mango.

Arrange in a bowl or on a platter. Garnish with whole cilantro leaves and a light dusting of cayenne pepper. Cut the remaining lime into wedges for serving with the slaw. Makes 8 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 100 calories; 5 calories from fat (3 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 2 g protein; 8 g fiber; 5 mg sodium.

-- Elizabeth Karmel, author of three cookbooks, including "Soaked, Slathered and Seasoned."

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