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12Ingredients
70Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 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 Tbsp. red pepper (seeded and minced hot, such as hot cherry pepper)
- 2 Tbsp. lemongrass (minced, NOTE: Remove tough outer layers from stalks and mince the tender inner portion.)
- 1 tsp. fish sauce
- 1 tsp. reduced sodium tamari
- 2 Tbsp. rice vinegar
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol |
Sodium230mg10% |
Potassium530mg15% |
Protein4g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber12g48% |
Sugars11g |
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.
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Reviews(1)
Steven M. 5 years 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.