Beet and Jicama Slaw with Orange

You know what's really good for you? Raw vegetables. This is a vibrant and delicious way to get more raw veggies into your family's diet.
By / Photography By The Naked South | October 23, 2015

Ingredients

  • ¼ cup extra virgin olive oil
  • Finely grated zest of 1 orange, plus ¼ cup juice
  • 2 tablespoons sherry vinegar
  • 2 teaspoons honey
  • 2 medium beets, peeled and cut into matchsticks
  • 1 large jicama, peeled and cut into matchsticks
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • Salt and freshly ground pepper
  • 1 orange, peeled and thinly sliced into rounds

Preparation

Crunchy, sweet, and zesty (literally—there is orange zest in this), this slaw is a great side to grilled fish or chicken. You can also serve it as a fabulous vegan main course; just add some sunflower seeds or quinoa if you're going that route.

  1. Combine oil, orange zest and juice, vinegar, and honey in a large bowl.
  2. Add beets, jicama, cilantro, and mint; toss to combine.
  3. Season with salt and pepper. Serve topped with orange slices.

Ingredients

  • ¼ cup extra virgin olive oil
  • Finely grated zest of 1 orange, plus ¼ cup juice
  • 2 tablespoons sherry vinegar
  • 2 teaspoons honey
  • 2 medium beets, peeled and cut into matchsticks
  • 1 large jicama, peeled and cut into matchsticks
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • Salt and freshly ground pepper
  • 1 orange, peeled and thinly sliced into rounds
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