Citrus-Spiked Jicama and Carrot Slaw

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 65
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 15.5 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 116 mg
Calcium 26 mg

Ingredients

4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
2 cups (1 1/2-inch) julienne-cut carrot
1/2 cup thinly vertically sliced red onion
1/4 cup fresh orange juice
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
Fresh cilantro sprigs (optional)

Preparation

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

Note:

David Bonom,

July 2004