Mexican Napa Slaw

recipe
Jicama (HEE-ka-ma) is a brown-skinned vegetable with a crisp, white flesh similar to a turnip. It takes on the flavor of other ingredients and adds a crunchy texture. There are 8 grams of carbohydrate and 4.4 grams of fiber in a 3/4-cup portion of sliced jicama.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 43
Caloriesfromfat 0.0 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 5.1 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 83 mg
Calcium 40 mg

Ingredients

6 cups shredded napa (Chinese) cabbage
2 cups alfalfa sprouts
3/4 cup peeled and very thinly sliced jicama
1/4 cup chopped fresh cilantro
1 red bell pepper, sliced
1 Anaheim chile pepper, seeded and minced
2 green onions, finely chopped
2 tablespoons
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, crushed

Preparation

1. Combine first 7 ingredients in a large bowl. Combine sweetener and next 5 ingredients in a small bowl; add to vegetables, and toss well. Cover and chill 1 hour, stirring occasionally.

carbo rating: 3

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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