Citrus-Spiked Jicama and Carrot Slaw

recipe
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

Cooking Light

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.

David Bonom,

Cooking Light

July 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note