Fresh Coconut Jicama Slaw with Spicy Lemongrass Dressing

CLEAN EATING(1)
Steven M.: "I was skeptical about this dish. Never worked wit…" Read More
12Ingredients
70Minutes
310Calories

Ingredients

US|METRIC
  • 1 coconut (fresh, NOTE: Choose a coconut that sounds like it has a lot of liquid sloshing around in it when shaken. Alternatively, you can use 1 cup dried unsweetened flaked coconut; TRY: Bob’s Red Mill Unsweetened Flaked Coconut)
  • 4 cups jicama (peeled and matchstick-cut)
  • 1 cup grated carrot (peeled and)
  • 1 cup sliced mango (peeled, pitted and thinly)
  • 2/3 cup fresh mint leaves (loosely packed chopped)
  • 2 cloves garlic (minced)
  • 1/3 cup fresh lime juice
  • 2 tablespoons red pepper (seeded and minced hot, such as hot cherry pepper)
  • 2 tablespoons lemongrass (minced, NOTE: Remove tough outer layers from stalks and mince the tender inner portion.)
  • 1 teaspoon fish sauce
  • 1 teaspoon reduced sodium tamari
  • 2 tablespoons rice vinegar
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    NutritionView More

    310Calories
    Sodium10% DV230mg
    Fat34% DV22g
    Protein8% DV4g
    Carbs9% DV27g
    Fiber48% DV12g
    Calories310Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol
    Sodium230mg10%
    Potassium530mg15%
    Protein4g8%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber12g48%
    Sugars11g22%
    Vitamin A70%
    Vitamin C60%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Steven M. 6 months ago
    I was skeptical about this dish. Never worked with Jicama before. I did this as a side with Bahn Mi, Thai chicken an Bulgogi beef lettuce cups. paired great with each of them.

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