Jicama-Carrot Slaw Recipe
Reprinted with permission from Vegan Family Meals by Ann Gentry/Andrews McMeel Publishing
“Quick, easy, cheap”—those are three words you sometimes want to hear in your kitchen, and they describe this fresh slaw perfectly.
Serves 6 to 8 (makes about 4 cups)
2 tablespoons lime juice (1 lime)
1 tablespoon agave nectar or pure maple syrup
1 tablespoon apple cider vinegar
½ teaspoon fine sea salt
¹⁄8 teaspoon chili powder
1 (1½-pound) head jicama, peeled and coarsely shredded (about 4 cups)
1 medium carrot, peeled and coarsely shredded (about ¼ cup)
½ small white onion, finely diced (about ½ cup)
3 tablespoons minced fresh cilantro
Whisk the lime juice, agave nectar, vinegar, salt, and chili powder in a large bowl to blend. Add the jicama, carrot, onion, and cilantro and toss to coat with the dressing. Cover and refrigerate until cold, tossing occasionally, about 1 hour.
For one serving (out of 6): 60 calories, 0.1 g fat, 14.2 g carbohydrates, 1.0 g protein, 6.0 g fiber, 169 mg sodium, 1 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes