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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (148g) Recipe makes 10 servings |
||
| Calories 115 | ||
| Calories from Fat 66 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 237mg | 6% | |
| Total Carbohydrate 12.0g | 4% | |
| Dietary Fiber 4.4g | 17% | |
| Sugars 4.9g | ||
| Protein 1.2g | 2% | |
Jicama Cilantro Red Cabbage Slaw
By: ~Rita~
Jun 15, 2008
This is a festive salad with crunch and vibrant flavor. (hee-cah-mah) a member of the morning glory family that comes from Mexico and South America. A cousin of the sweet potato
SERVES 10
Ingredients
Dressing
- 1/3 cup canola oil or olive oil
- 1 lime, juice of
- 1/4 cup white vinegar or apple cider vinegar
- 1 tablespoon honey
- salt and pepper
- cayenne
Salad
- 1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
- 3 cups shredded red cabbage
- 2 cups bell peppers (red, green, yellow, and orange)
- 1/2 cup red onion, diced
- 2-4 garlic cloves, minced
- 1/2 cup cilantro, minced
- 2 tablespoons basil, minced
- 2 tablespoons mint, minced
Directions
1
Whisk dressing in a large bowl.2
Add the salad ingredients mixing to combine all. season to taste.3
Chill for a couple hours to over night for flavors to meld.
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- Course > Salads > Salad dressings
- Course > Side Dishes
- Main Ingredient > Vegetables > Peppers
- Cuisine > European
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
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Featured Reviews for This Recipe
From: Bonnie G #2
On Sep 2, 2008
Rita, this is a true 5*, made this for our Labor Day picnic and everyone loved it, just enough differant from your every day slaw to make an impression. I used a Walla Walla Sweet Onion but other than that followed the recipe exactly and it was a perfect blend of flavors, even better the next day. This will be a constant on our recipe rotation.
From: Sydney Mike
On Aug 4, 2008
Thank you, Rita, for a great tasting salad! I used olive oil & the apple cider vinegar in the dressing, then opted for a Vadalia onion in the salad! Loved the combo of tastes in this salad & will definitely be making it often during the summer! Thanks for sharing a great recipe! [Tagged, made & reviewed for one of my partners in my raw food group in the Vegetarian/Vegan Recipe Swap]
From: Therlam
On Jun 16, 2008
I agree with Lydia! It is very refreshing and healthy too. Perfect for a hot summer day. I'll try making it with either olive oil or maybe almond or walnut oil for an even healthier option.
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