Post by Loupy on Jun 28, 2014 19:31:12 GMT -7
Jícama-Apple Slaw
From: www.everydayhealth.com/
Prep Time: 30 mins
Total Time: 30 mins
Ingredients
1/3 cup cilantro, fresh, packed, plus leaves for garnish
2 tablespoon mint, fresh, chopped, plus leaves for garnish
2 tablespoon peppers, jalapeno, minced, (1 -2 tablespoons to taste)
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon cumin, ground
1/4 cup lime juice
1/3 cup oil, olive, extra-virgin
1 pounds jicama
1 medium apple, Granny Smith, cored (not peeled)
2 medium oranges, navel
2 medium avocado, diced
Preparation
1. Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor.
Process until finely chopped, about 30 seconds, stopping once to scrape down the sides.
2. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined.
Transfer the dressing to a large bowl.
Do not clean the processor, but change to the shredding disk.
3. Using a small, sharp knife, carefully peel jícama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
Cut the jícama and apple into pieces that will fit comfortably through your processor’s feed tube.
Shred the jícama and apple in the processor. Add to the bowl with the dressing.
4. Using a sharp knife, remove the peel and pith from the orange.
Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl.
Squeeze any remaining juice into the slaw. (Discard membranes and peel.)
5. Add avocados; gently toss to combine.
Serve immediately, garnished with cilantro and mint leaves.
Nutritional Information:
Calories: 288,
Saturated Fat: 3g,
Sodium: 296mg,
Dietary Fiber: 8g,
Total Fat: 20g,
Carbs: 29g,
Cholesterol: 0mg,
Protein: 3g
From: www.everydayhealth.com/
Prep Time: 30 mins
Total Time: 30 mins
Ingredients
1/3 cup cilantro, fresh, packed, plus leaves for garnish
2 tablespoon mint, fresh, chopped, plus leaves for garnish
2 tablespoon peppers, jalapeno, minced, (1 -2 tablespoons to taste)
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon cumin, ground
1/4 cup lime juice
1/3 cup oil, olive, extra-virgin
1 pounds jicama
1 medium apple, Granny Smith, cored (not peeled)
2 medium oranges, navel
2 medium avocado, diced
Preparation
1. Place 1/3 cup cilantro, 2 tablespoons mint, jalapeño to taste, sugar, salt, cumin and lime juice in a food processor.
Process until finely chopped, about 30 seconds, stopping once to scrape down the sides.
2. With the motor running, add oil through the feed tube in a slow, steady stream until the dressing is well combined.
Transfer the dressing to a large bowl.
Do not clean the processor, but change to the shredding disk.
3. Using a small, sharp knife, carefully peel jícama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
Cut the jícama and apple into pieces that will fit comfortably through your processor’s feed tube.
Shred the jícama and apple in the processor. Add to the bowl with the dressing.
4. Using a sharp knife, remove the peel and pith from the orange.
Working over the bowl with the slaw (to catch any juice), cut the orange segments from the surrounding membranes, letting them drop into the bowl.
Squeeze any remaining juice into the slaw. (Discard membranes and peel.)
5. Add avocados; gently toss to combine.
Serve immediately, garnished with cilantro and mint leaves.
Nutritional Information:
Calories: 288,
Saturated Fat: 3g,
Sodium: 296mg,
Dietary Fiber: 8g,
Total Fat: 20g,
Carbs: 29g,
Cholesterol: 0mg,
Protein: 3g
