Jicama Coleslaw - 11g Carbs, 2g Fiber
From: Better Homes and Gardens
Makes 12 servings
Prep: 30 minutes
Chill: 2 to 4 hours
6 cups shredded red or green cabbage
2 cups peeled jicama cut into thin bite-size strips
3 medium peaches (peeled if desired) or nectarines, pitted and
chopped, or 3 medium apples, cored and chopped
1/2 cup thinly sliced green onions
1/3 cup snipped fresh cilantro or flat-leaf parsley
1/4 cup apple juice or apple cider
1/4 cup cider vinegar
3 Tbsp salad oil
1/4 tsp salt
1/4 tsp ground black pepper
1. In a very large bowl, combine cabbage; jicama; peaches, nectarines,
or apples; green onions; and cilantro or parsley.
2. For dressing, in a small bowl, whisk together apple juice, cider
vinegar, oil, salt, and pepper. Pour dressing over cabbage mixture;
toss to combine. Cover and chill for 2 to 4 hours. Tote salad in an
insulated cooler with ice packs.
Makes 12 servings
Make-Ahead Directions:
Prepare as directed, except do not add peaches, nectarines, or apples.
Cover and chill for up to 24 hours. To serve, stir in peaches,
nectarines, or apples.
Tote it Tip:
Place the chilled salad in an airtight container; tote in an insulated
cooler with ice packs. Serve as directed.
Nutrition facts per serving:
76 Calories, 4g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
60mg Sodium, 11g Carbs, 2g Fiber, 1g Protein
Exchanges: 2 vegetables