Jicama-Apple Slaw Recipe
- 1/3 cup packed chopped fresh cilantro, plus leaves for garnish
- 2 tablespoons chopped fresh mint, plus leaves for garnish
- 1 tablespoon minced jalapeno pepper, or more to taste
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 cup lime juice
- 1/3 cup extra-virgin olive oil
- 1 (1 pound) jicama (see Note)
- 1 tart green apple, cored (not peeled)
- 2 navel oranges
- 2 avocados, diced
- Place 1/3 cup cilantro, 2 tablespoons mint, jalapeno 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. 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.
- Using a small, sharp knife, carefully peel jicama, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath. Cut the jicama and apple into pieces that will fit comfortably through your processors feed tube. Shred the jicama and apple in the processor. Add to the bowl with the dressing.
- 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.) Add avocados; gently toss to combine. Serve immediately, garnished with cilantro and mint leaves.
