Jicama Coleslaw

Jicama Coleslaw

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From: Diabetic Living Magazine

Coleslaw gets a health makeover with apple juice vinaigrette along with peaches, jicama, and cilantro in this diabetic side dish salad recipe.

Ingredients 12 servings

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Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 6 cups shredded red or green cabbage
  • 2 cups peeled jicama cut into thin bite-size strips
  • 3 peaches (peeled if desired) or nectarines, pitted and chopped, or 3 medium apples, cored and chopped
  • ½ cup thinly sliced green onions
  • ⅓ cup snipped fresh cilantro or flat-leaf parsley
  • ¼ cup apple juice or apple cider
  • ¼ cup cider vinegar
  • 3 tablespoons salad oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Preparation

  • Prep

  • Ready In

  1. In a very large bowl, combine cabbage; jicama; peaches, nectarines, or apples; green onions; and cilantro or parsley.
  2. To prepare the dressing: In a small bowl, whisk together apple juice, cider vinegar, oil, salt, and pepper. Pour dressing over cabbage mixture; toss to combine. Cover with plastic wrap or foil and chill for 2 to 4 hours. Tote salad in an insulated cooler with ice packs (see Tip).
  • To make ahead: Prepare as directed, except do not add peaches, nectarines, or apples. Cover and chill for up to 24 hours. To serve, stir in peaches, nectarines, or apples.
  • Tip: To Tote: Place the chilled salad in an airtight container; tote in an insulated cooler with ice packs. Serve as directed.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 76 calories; 4 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 0 mg cholesterol; 60 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, ½ fat

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