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
Member Ratings and Reviews
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This salad on its own is not overly exciting, but it has good flavor, great texture, and makes an excellent complement to spicier dishes, like enchiladas. We've also enjoyed it with the Black Bean and Tomato Soup with Cilantro-Lime Cream.09/18/09
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Very good salad, fresh and light. Although I don't own the particular kitchen tool indicated, I just julienned everything with a knife. Not hard. Although it's very simple, I'm giving it a top rating because it's so perfect with heavy Mexican entrees like enchiladas or chiles rellenos. I served this with the excellent CL chiles rellenos gratin and rice.06/21/09





