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Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette
KALYN'S KITCHEN10Ingredients
25Minutes
110Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 cups jicama (matchstick, strips, 1 medium-large jicama)
- 2 cups shredded carrots (10 oz.)
- 1 bunch radishes (cut in to half-moon slices, about 10 radishes)
- 1/2 cup green onions (thinly sliced)
- 1 cup chopped cilantro (or less; can also use Italian parsley or a combination of cilantro and parsley)
- 2 Tbsp. fresh lime juice (I used my freshly-frozen lime juice)
- 1/2 tsp. Tabasco Green Pepper Sauce (or more; use your favorite hot sauce if you don't have this)
- 1/4 tsp. ground cumin (or slightly more if you really like cumin)
- 1/4 tsp. sea salt
- 3 Tbsp. extra-virgin olive oil
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium135mg6% |
| Potassium310mg9% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A130% |
| Vitamin C40% |
| Calcium4% |
| Iron6% |
* 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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