Jicama Coleslaw
- Total Time
- 10 minutes, plus refrigeration time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups shredded radicchio or red cabbage
- ½cup grated carrots
- 1small onion grated
- 1medium-size jicama, peeled and julienned
- 1red bell pepper, stemmed, cored, deribbed and julienned
- 1yellow bell pepper, stemmed, cored, deribbed and julienned
- 1jalapeno chili, seeded and minced
- ½cup mayonnaise
- 1tablespoon honey
- 1tablespoon raspberry vinegar
- 1tablespoon fresh lemon juice
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
165 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 2 grams protein; 422 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.
Private Notes
Comments
I concur. It was bland and missing something. I added balsamic vinegar but that didn’t solve the trouble. So I buried it in feta, and feta solves all!
This was very refreshing, but I agree it’s missing something. Next time we will make it with cilantro. It was a great accompaniment to a steak and Asada sauce.
Made with avocado mayo, yum. Takes about 20 minutes to prep all the various veggies.