Jicama Slaw

By Tonya_Speed

Per Serving (based on 6 servings): 205 Calories; 14g Fat; 2g Protein; 20g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 378mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat. Points: 4

Ingredients

• 2 medium carrots, peeled and julienned
• 1 small jicama, peeled and julienned
• 1 large red bell pepper, seeded, deribbed and thinly sliced
• 1/4 head red cabbage, cored and thinly shredded
• 1/2 medium red onion, halved lengthwise and thinly sliced lengthwise, rinsed and patted dry
• 6 tablespoons olive oil
• 6 tablespoons rice vinegar
• 3 tablespoons lime juice
• 1 tablespoon minced cilantro, plus more for optional garnish
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large bowl, place first 5 ingredients (carrots through red onion). In an airtight container, combine remaining ingredients; shake well and add to vegetables; toss and let salad sit for 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro if desired.