Jicama Slaw
Jicama Slaw is a crunchy, fresh, light, and satisfying healthy vegan salad loaded with shredded veggies and tossed in a light and tangy vinaigrette.
Servings: 8 servings
Equipment
Ingredients
Jicama Slaw:
- 1 large jicama or 3 small (about 2 pounds), peeled and finely shredded
- 1/2 head red cabbage finely shredded
- 2 carrots peeled and shredded
- 1 large red pepper stem and seeds removed, sliced thin
- 1/2 white onion thinly sliced
Dressing:
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons honey
- 1/2 teaspoon chili powder ancho chili powder if you have it
- 1/2 teaspoon red chile flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper freshly ground
- 1/4 cup finely chopped cilantro leaves
Instructions
- Place jicama slaw vegetables in a large bowl.1 large jicama, 1/2 head red cabbage, 2 carrots, 1 large red pepper, 1/2 white onion
- Whisk together the dressing ingredients in a small bowl.1/2 cup olive oil, 1/4 cup rice vinegar, 1/4 cup lime juice, 2 tablespoons honey, 1/2 teaspoon chili powder, 1/2 teaspoon red chile flakes, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/4 cup finely chopped cilantro leaves
- Pour the dressing over the jicama slaw mixture and toss to coat well. Let sit at room temperature for 15 minutes before serving.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 453mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3895IU | Vitamin C: 89.5mg | Calcium: 48mg | Iron: 1.6mg