1 small jicama, peeled and julienned
1 chayote, destemmed, peeled, and julienned
1 small red bell pepper, destemmed, cored, and julienned
1 Granny Smith apple, cored (but not peeled) and julienned
1 clementine or satsuma, sectioned (a tangerine, tangelo, or canned mandarin orange sections may be substituted); reserve juice
approximately 1/2 cup orange juice (if you don’t have enough juice from citrus fruit)
1/2 cup chopped pecans
6 sprigs cilantro
1 teaspoon pumpkin seed oil (you may substitute a mixture of 1/2 teaspoon vegetable oil and 1/2 teaspoon peanut or sesame oil)
salt to taste
4 blue corn tortillas (red or yellow may be substituted), cut in thin strips and fried in vegetable oil
Note: The slaw is best when served the day it is made.
Toss together all ingredients except fried tortilla strips. Just before serving, add tortillas and toss again. Serves 6.
From the December 2000 article Season’s Eatings.
