Recipe courtesy of Jack McDavid
Recipe courtesy of Jack McDavid
Watch how to make this recipe.
Jicama and Carrot Cole Slaw
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- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 164
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 10 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 624 mg
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 164
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 10 g
- Sugar
- 8 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 624 mg
Ingredients
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Directions
- In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.
