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Citrus-Spiked Jicama and Carrot Slaw

Yield 6 servings (serving size: 1 cup)
A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them.

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)

Nutrition 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

How to Make It

  1. 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.