Citrus-Spiked Jicama and Carrot Slaw

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 4  cups  (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
• 2  cups  (1 1/2-inch) julienne-cut carrot
• 1/2  cup  thinly vertically sliced red onion
• 1/4  cup  fresh orange juice
• 1  teaspoon  grated lime rind
• 3  tablespoons  fresh lime juice
• 1 1/2  teaspoons  sugar
• 1/4  teaspoon  salt
• 1  tablespoon  chopped fresh cilantro
• Fresh cilantro sprigs (optional)

Preparation

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:

65 (3% from fat)

Fat:

0.2g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

1.3g

Carbohydrate:

15.5g

Fiber:

5.7g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

116mg

Calcium:

26mg