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Citrus-Spiked Jicama and Carrot Slaw

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.

Cooking Light JULY 2004

  • Yield: 6 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 3%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 15.5g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 116mg
  • Calcium: 26mg
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Citrus-Spiked Jicama and Carrot Slaw recipe

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