Jicama-Carrot Slaw
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 Jicama (about 10 oz) Shredded2 Medium Carrots Shredded1/4 Head of green cabbage (about 10 0z) Shredded3 TBS balsamic vinegar1/2 tsp Celtic Sea Salt1/4 C. Extra Virgin Olive Oil Cold Pressed1/2 C. Fresh Parsely
Makes 8 one cup servings:
In a food processor fitted with a shredding blade, coarsely shred the Jicama and Carrots. Switch to the slicing blade and thinly slice the cabbage. Put the shredded and sliced veggies in a large bowl & set aside. In a seperate bowl, whisk the Balsamic Vinegar, Salt and Oil. Pour over veggie ingredients and toss to coat thoroughly. Sprinkle with pParsley. Served Chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user VIVACIOUSVEGAN.
In a food processor fitted with a shredding blade, coarsely shred the Jicama and Carrots. Switch to the slicing blade and thinly slice the cabbage. Put the shredded and sliced veggies in a large bowl & set aside. In a seperate bowl, whisk the Balsamic Vinegar, Salt and Oil. Pour over veggie ingredients and toss to coat thoroughly. Sprinkle with pParsley. Served Chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user VIVACIOUSVEGAN.
Nutritional Info Amount Per Serving
- Calories: 94.6
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 22.7 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 3.3 g
- Protein: 1.1 g
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