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Jícama Slaw

Bursting with freshness, this cool, snappy salad is perfect for hot summer days.


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Ingredients


Dressing

  • 1/4 teaspoon grated lemon zest

  • 1/4 teaspoon grated lime zest

  • 1/4 teaspoon grated orange zest

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon fresh lime juice

  • 1 tablespoon fresh orange juice

  • 1 tablespoon canola oil

  • 1 to 2 teaspoons honey

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

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  • 1 small jícama (about 1/2 pound), peeled and cut into matchstick-size strips

  • 1/4 medium red bell pepper, diced (about 1/4 cup)

  • 1 medium green onion, thinly sliced

  • 2 sprigs fresh cilantro, coarsely chopped

Serves:

4 people; 1/2 cup per serving

Dietary Exchanges:

2 vegetable, 1 fat

    Nutrition Analysis (per serving)
  • 83 Calories
  • 3.5 g Total Fat
  • 0.5 g Saturated Fat
  • 0.0 g Trans Fat
  • 1.0 g Polyunsaturated Fat
  • 2.0 g Monounsaturated Fat
  • 0 mg Cholesterol
  • 153 mg Sodium
  • 12 g Carbohydrates
  • 5 g Fiber
  • 5 g Sugar
  • 1 g Protein

Cooking Instructions

In a large bowl, whisk together the dressing ingredients. Stir in the remaining ingredients. Toss to coat. Serve immediately.