Jicama Cabbage Salad with Mint and Cilantro Tossed with Sweet and Sour Asian Dressing

REBECCA KATZ
15Ingredients
40Minutes
120Calories

Ingredients

US|METRIC
  • 1 pound red cabbage (shredded, about 6 cups cut off bottom, cut in half, remove core and shred with a sharp knife)
  • 1/2 pound jicama (peeled and cut into small julienne pieces, about 4 cups)
  • 2 tablespoons chopped fresh mint (finely)
  • 1/4 cup chopped fresh cilantro (finely, or fresh basil)
  • 1/2 cup sliced almonds
  • 1 tablespoon maple syrup (Grade A Dark Amber)
  • 1 pinch cayenne
  • 1/2 teaspoon jalapeno pepper (seeded and diced)
  • 3 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice
  • 1/4 cup tamari
  • 3 tablespoons maple syrup (Grade A Dark Amber)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon fresh ginger (minced)
  • 1 pinch sea salt
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    NutritionView More

    120Calories
    Sodium27% DV640mg
    Fat6% DV4g
    Protein8% DV4g
    Carbs6% DV18g
    Fiber16% DV4g
    Calories120Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium640mg27%
    Potassium310mg9%
    Protein4g8%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber4g16%
    Sugars11g22%
    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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