RSSJicama Slaw
From EatingWell: January/February 1998 — Subscribe Now!
Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead—perfect for summer potlucks.
4 servings, 3/4 cup each
Active Time: 15 minutes
Total Time: 1 1/4 hours (includes 1 hour chilling time)
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 1 pound jÃcama, peeled and shredded
- 1 large carrot, peeled and shredded
- 3 tablespoons lime juice
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon hot sauce
- Salt & freshly ground pepper, to taste
Preparation
- Combine jícama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition
Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable
Recipe Categories
- Health & Diet Considerations
- Diabetes appropriate
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Type of Dish
- Side dish, vegetable
- Salad, side/appetizer
- Servings
- 4
- Total Time
- More than 1 hour
- Style/Theme
- Vegetarian
- Picnic
- Make ahead instructions
- Entertaining, casual
- Ease of Preparation
- Easy
- Publication
- January/February 1998
- Holiday
- Memorial Day
- Labor Day
- July 4th
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