Mexican Napa Slaw

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

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 5.1g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 83mg
  • Calcium: 40mg

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 fresh lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, crushed

Preparation

  1. 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.
  2. carbo rating: 3
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