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Citrus-Spiked Jicama and Carrot Slaw

Cooking Light

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Worthy of a Special Occasion

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
David Bonom, Cooking Light, JULY 2004