Not only is this slaw good for the Chorizo & Chile Stuffed Burgers, it is great on its own as a salad. You can change the texture by shredding the jicama or cutting it into paper-thin strips (a suggestion from my Cordon-Blue trained chef son). If you havenít tried jicama, which is sometimes called the Mexican potato (but isnít like a potato at all and has the texture of a turnip, but a sweet mild flavor), you are missing a fabulous Ė and fat-free Ė treat. Choose smaller jicama at the produce counter since the larger ones tend to be woody and flavorless, and make sure they donít have mold or cuts in the brown surface. They should also be quite heavy for their size.
Whether you are making burgers or just want a different side dish for grilled meats, poultry, or fish, itís time to make this quick, easy slaw.
4 cups jicama, peeled and cut into thin strips about 2" long (or shredded)
2 to 4 fresh jalapeno peppers, cored, seeded, and finely diced
3 tablespoons fresh cilantro, finely chopped
2 medium limes
2 tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon chili powder
- Place the jicama jalapeno peppers, and cilantro in a serving bowl.
- Zest the limes over the mixture.
- Juice the limes into a small bowl; add the mayonnaise, sugar, and chili powder.
- Stir well and toss with the jicama mixture.
- Cover and chill if not serving immediately.
Amount Per Serving
Calories 87 Calories from Fat 36
Percent Total Calories From:
Fat 41% Protein 6% Carb. 53%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 2 mg
Sodium 39 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 2 g
Protein 1 g
Vitamin A 40% Vitamin C 90% Calcium 0% Iron 5%