Jicama, Carrot, and Green Apple Slaw recipe

All Recipes Salad Coleslaw Recipes No Mayo

Ingredients

2 cups shredded napa cabbage
1 (1 pound) jicama, peeled and shredded
2 cups shredded daikon radish
2 Granny Smith apples - peeled, cored and shredded
2 large carrots, shredded
1 firm pear, shredded
¼ cup finely chopped cilantro
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
sea salt and pepper to taste

Nutrition Info

97.7 calories
carbohydrate: 16.8 g
cholesterol: : -
fat: 3.6 g
fiber: 5.3 g
protein: 1.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 63.9 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.

Recipe Yield

8 cups

Recipe Note

Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.

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