Name: Jicama, Carrot, and Green Apple Slaw recipe
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

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

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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