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Jicama Cabbage Salad with Mint and Cilantro Tossed with Sweet and Sour Asian Dressing
REBECCA KATZ15Ingredients
40Minutes
120Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 lb. red cabbage (shredded, about 6 cups cut off bottom, cut in half, remove core and shred with a sharp knife)
- 1/2 lb. jicama (peeled and cut into small julienne pieces, about 4 cups)
- 2 Tbsp. chopped fresh mint (finely)
- 1/4 cup chopped fresh cilantro (finely, or fresh basil)
- 1/2 cup sliced almonds
- 1 Tbsp. maple syrup (Grade A Dark Amber)
- 1 pinch cayenne
- 1/2 tsp. jalapeno pepper (seeded and diced)
- 3 Tbsp. rice vinegar
- 1 Tbsp. fresh lime juice
- 1/4 cup tamari
- 3 Tbsp. maple syrup (Grade A Dark Amber)
- 1 tsp. toasted sesame oil
- 1 Tbsp. fresh ginger (minced)
- 1 pinch sea salt
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium640mg27% |
| Potassium310mg9% |
| Protein4g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium6% |
| Iron10% |
* 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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