- make this recipe
- user reviews (0)
Jicama Coleslaw
Ingredients
-
2
cups shredded cabbage
-
1
cup julienned, peeled jicama
-
1
medium apple, chopped, or 1 medium peach or nectarine, peeled, pitted, and chopped
-
1/2
of a small red onion, chopped (about 1/4 cup)
-
3
tablespoons light mayonnaise dressing or salad dressing
-
2
tablespoons snipped fresh cilantro or parsley
-
1
tablespoon cider vinegar
-
1 1/2
teaspoons sugar
-
Dash to 1/8 teaspoon ground red pepper
-
Purple kale (optional)
Directions
1. In a large mixing bowl combine the cabbage; jicama; apple, peach, or nectarine; and red onion.
2. In a small bowl stir together the mayonnaise dressing or salad dressing, cilantro or parsley, vinegar, sugar, and ground red pepper. Pour the dressing over cabbage mixture, tossing to coat. Cover and chill for at least 2 hours or up to 4 hours. Transfer to a salad bowl. If desired, garnish with kale. Makes 4 servings.
3. Good Food, Good Health Eating Plan Exchanges: 2 vegetable, 1 fat/sugar.
Nutrition Facts
(Jicama Coleslaw)
- Servings Per Recipe 4,
- Calories 90,
- Protein (gm) 1,
- Carbohydrate (gm) 14,
- Fat, total (gm) 4,
- Cholesterol (mg) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 21,
- Vitamin C (mg) 21,
- Sodium (mg) 77,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
