Spicy Jicama Slaw

1 Review
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Photo: Jennifer Causey; Styling: Claire Spollen
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Serves 4 (serving size: about 1 cup)
By Katie Barreira
August 2015
RECIPE BY Cooking Light

A dash of hot sauce kicks up this creamy, crunchy slaw. Use the julienne blade of a mandoline to quickly cut the jicama.

Ingredients

  • 3 tablespoons canola mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot pepper sauce (such as Tabasco)
  • 3 cups julienne-cut peeled jicama (about 1 medium)
  • 1 cup matchstick-cut carrot
  • 1 cup chopped fresh cilantro

Nutritional Information

  • Calories 78
  • Fat 3g
  • Satfat 0.0g
  • Monofat 1.8g
  • Polyfat 1.1g
  • Protein 1g
  • Carbohydrate 12g
  • Fiber 6g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 245mg
  • Calcium 22mg

How to Make It

Combine mayonnaise, juice, and hot pepper sauce in a bowl. Add remaining ingredients; toss to coat.

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Ratings & Reviews

Delicious!

LovesToCook1083
August 03, 2016
Not having used jicama before I was a little unsure but this was outstanding! It was light, crunchy and the perfect salad to have with the stuffed poblanos. I would make it again and again! I used my mandolin to slice the jicama and carrots and used Frank's red hot as the hot sauce. I splashed some more hot sauce on top after tasting. I chilled for thirty minutes before serving. Can't wait to see how it holds up overnight.