Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 2

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them.

David Bonom
Recipe by Cooking Light July 2004

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

65 calories; calories from fat 3%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.3g; carbohydrates 15.5g; fiber 5.7g; cholesterol 0mg; iron 0.8mg; sodium 116mg; calcium 26mg.
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