This low-calorie, high-fiber side dish recipe is a good alternative to traditional coleslaw recipes, which tend to be higher in fat.
- Makes: 4 servings
- Prep: 20 mins
- Chill: 2 hrs
cups shredded cabbage
cup julienned, peeled jicama
medium apple, chopped, or 1 medium peach or nectarine, peeled, pitted, and chopped
tablespoons light mayonnaise dressing or salad dressing
tablespoons snipped fresh cilantro or parsley
tablespoon cider vinegar
Dash to 1/8 teaspoon ground red pepper
Purple kale (optional)
- In a large mixing bowl combine the cabbage; jicama; apple, peach, or nectarine; and red onion.
- 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. Good Food, Good Health Eating Plan Exchanges:
- 2 vegetable, 1 fat/sugar.
Nutrition Facts (Jicama Coleslaw)
- Per serving:
- 90 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 4 mg chol.,
- 77 mg sodium,
- 14 g carb.,
- 4 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
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