Jicama Slaw
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 140
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 420
- Total: 45 min
- Active: 30 min
Ingredients
3 tablespoons fresh lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
6 tablespoons rice wine vinegar
1 teaspoon sugar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 medium jicama, peeled and julienned (about 3 cups)
4 medium carrots, peeled and julienned (about 2 cups)
1/2 small Napa cabbage, shredded (about 2 cups)
1 small red onion, thinly sliced (about 1 cup)
1 English cucumber, julienned (about 2 cups)
1 red bell pepper, julienned (about 1 cup)
2 tablespoons chopped fresh cilantro
Directions
- In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
- Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.