Side Dish: United States – Jicama-Orange Slaw with Toasted Pepitas and Chili-Lime Seasoning

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 10 min

Total 30 min

Ingredients

1 medium jicama (about 1 1 / 2 lb / 680 g), peeled and cut into thin matchsticks (about 4 cups / 480 ml)
6 radishes, thinly sliced
1 / 4 small red onion, very thinly sliced
1 serrano chile, thinly sliced (seeded optional)
1 large orange, segmented (membranes removed), plus 1 tsp (5 ml) zest and 2 tbsp (30 ml) juice
1 / 2 cup fresh cilantro leaves, roughly chopped (about 15 g)
1 / 3 cup raw pepitas (pumpkin seeds) (about 45 g)
3 tbsp fresh lime juice (45 ml)
2 tbsp olive oil or neutral oil (30 ml)
1 tsp honey or agave syrup (5 ml)
1 / 2 tsp ground cumin
1 tsp chile-lime seasoning (such as Tajín), plus more to taste
3 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

Toast the pepitas in a dry skillet over medium heat, stirring, until fragrant and starting to pop and puff, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lime juice, orange juice (2 tbsp), orange zest (1 tsp), honey, cumin, chile-lime seasoning, salt, and a few grinds of black pepper. Whisk in the oil until emulsified.
In a large bowl, combine jicama, radishes, red onion, serrano, orange segments, and cilantro.
Pour the dressing over the slaw and toss to coat evenly. Taste and adjust with more salt or chile-lime seasoning as desired.
Let the slaw sit for 10 minutes to lightly marinate and soften while staying crisp.
Fold in most of the toasted pepitas, reserving a pinch for garnish.
Transfer to a serving bowl and scatter the remaining pepitas on top. Serve chilled or at cool room temperature alongside the tacos.