Lime Cabbage Jicama Slaw for Fish Tacos
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1/2 green cabbage shredded finely (about 6 cups)2 cups shredded red cabbage (about 1/4 of cabbage)1 vidalia onion very thinly sliced4 radished shredded1 large carrot shredded1/4 of jicama thinly julienned (could also shred it)1 TBS fresh cilantro finely minced1/2 tsp sea saltOptional: 1 finely diced jalapeno seeds removed2 TBS olive oiljuice of two limes
Set the sliced red cabbage aside, to be added just before you serve the salad, otherwise it dyes everything!
Mix the shredded green cabbage, the slivered onion, diced radishes, shredded carrot and finely julienned jicama with the salt. Add jalapeno now if using.
Mix the olive oil and lime juice and toss the salad with it. Set aside til you want to use it. I made mine a couple of hours ahead, and it worked well. Just about 15 minutes before serving add the red cabbage and mix well.
Serving Size: Serves 8 generously
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Mix the shredded green cabbage, the slivered onion, diced radishes, shredded carrot and finely julienned jicama with the salt. Add jalapeno now if using.
Mix the olive oil and lime juice and toss the salad with it. Set aside til you want to use it. I made mine a couple of hours ahead, and it worked well. Just about 15 minutes before serving add the red cabbage and mix well.
Serving Size: Serves 8 generously
Number of Servings: 8
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 66.8
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 168.7 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 3.2 g
- Protein: 1.5 g
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