Place the juice from a lemon into a medium bowl. As you slice the jicama into matchsticks, toss it with the lemon juice to keep it from browning. Add carrots and onions. Whisk remaining ingredients together, and pour over salad. Toss and refrigerate, covered, until serving.
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|Serving Size: 1 Serving (271g)|
|Recipe Makes: 4|
|Calories from Fat: 11 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 96.7mg||3 %|
|Potassium 506.2mg||13 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 14.6g|
|Protein 2.3g||3 %|
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Calories per serving: 112
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