Recipe: Jicama Cilantro Slaw with Orange Vinaigrette

​Jicama Cilantro Slaw in a white bowl


  • 4 tbsp frozen orange juice concentrate, thawed
  • 4 tbsp Tangerine Balsamic Vinegar
  • 1/2 cup Blood Orange Olive Oil
  • sea salt
  • black pepper
  • 1 medium red cabbage, coarsely chopped
  • 2 medium carrots, coarsely grated
  • 1 jicama, peeled and cut into mini matchsticks
  • 1 cup green onions, thinly sliced
  • 1 cup cilantro, chopped


  1. Whisk the orange juice concentrate, balsamic vinegar, and olive oil together in small bowl.
  2. Season with salt and pepper to taste and refrigerate until ready to serve.
  3. Combine the cabbage, carrots, jicama, green onions, and cilantro together in large bowl.
  4. Toss with the dressing as desired and serve.

Recipe Credit

From “Garden Table: Celebrating Bare feet Fresh Picked Tomatoes and Not Waiting Until Sunday Night to Grill,” by Mango Dragonfly.