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Name: Jicama Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 1 large Jicama peeled and finely shredded; 1/2 Napa Cabbage finely shredded; 2 Carrots shredded; 1/2 cup Lime Juice freshly squeezed; 2 tablespoons Rice vinegar; 2 tablespoons Ancho chili powder; 2 tablespoons Honey; 1/2 cup Canola Oil; Salt and pepper to taste; 1/4 cup Cilantro chopped finely

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INGREDIENTS

1 large Jicama ; peeled and finely shredded
1/2 Napa Cabbage ; finely shredded
2 Carrots ; shredded
1/2 cup Lime Juice ; freshly squeezed
2 tablespoons Rice vinegar
2 tablespoons Ancho chili powder
2 tablespoons Honey
1/2 cup Canola Oil
Salt and pepper to taste
1/4 cup Cilantro ; chopped finely

INSTRUCTIONS

Place jicama, cabage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in large bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 8 Servings

Calories: 143
Calories from Fat: 111 (78%)

Amt Per Serving		% DV

	Total Fat 12.4g	16 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 40.7mg		1 %
Potassium 157.1mg		4 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 6.1g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 143

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