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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.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
8
servings
Author:
Krissy Allori
Equipment
Mixing Bowls
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
tsp
chili powder
ancho chili powder if you have it
1/2
tsp
red chile flakes
1
tsp
kosher salt
1/2
tsp
pepper
freshly ground
1/4
cup
finely chopped cilantro leaves
Instructions
Place jicama slaw vegetables in a large bowl.
Whisk together the dressing ingredients in a small bowl.
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:
225
kcal
|
Carbohydrates:
24
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Sodium:
327
mg
|
Potassium:
453
mg
|
Fiber:
9
g
|
Sugar:
10
g
|
Vitamin A:
3895
IU
|
Vitamin C:
89.5
mg
|
Calcium:
48
mg
|
Iron:
1.6
mg