Mango-Jicama slaw with honey vinagrette
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 128.6
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 6.9 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 7.4 g
- Protein: 1.4 g
View full nutritional breakdown of Mango-Jicama slaw with honey vinagrette calories by ingredient
Introduction
This slaw is incredibly light and sweet but not over-barringly sweet. It's very easy to make and the most you will spend time on is the prep work of the veggies. Not to mention incredibly nutritious with all the vitamins and minerals it supplies. This slaw is incredibly light and sweet but not over-barringly sweet. It's very easy to make and the most you will spend time on is the prep work of the veggies. Not to mention incredibly nutritious with all the vitamins and minerals it supplies.Number of Servings: 6
Ingredients
-
1 1/2 limes, zest and juiced
4 tbsp. apple cider vinegar
3 tbsp. honey
1/2 red bell pepper
2 mangoes, medium
1 jicama, medium to large
3 tbsp. cilantro
salt and pepper to taste
Directions
First, in a small bowl put together the lime juice, it's zest, the apple cider vinegar and the honey; whisk and set aside.
Now comes the most work, the prep work*. After removing the outer skin and the refuse of the mangoes, cut them into thin shoestrings; set aside. Do the same with the jicama. Get the bell pepper and chop into tiny squares, about 1/4 in. in diameter; set that aside. Roughly chop the cilantro.
Now comes the assembly. In a large bowl, add together the mangoes, the jicama, the bell pepper and the cilantro; toss. Add the honey vinagrette and a dash of salt and pepper to taste. Cover it with clear wrap or something to that effect to avoid browning and let it chill 20-30 so that the flavors can blend together.
Trust me, you'll really enjoy this!
*To avoid time, the mangoes and pepper can be prepped ahead of time, just be sure to maintain separate and covered to retain freshness and crispness.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BERTA441.
Now comes the most work, the prep work*. After removing the outer skin and the refuse of the mangoes, cut them into thin shoestrings; set aside. Do the same with the jicama. Get the bell pepper and chop into tiny squares, about 1/4 in. in diameter; set that aside. Roughly chop the cilantro.
Now comes the assembly. In a large bowl, add together the mangoes, the jicama, the bell pepper and the cilantro; toss. Add the honey vinagrette and a dash of salt and pepper to taste. Cover it with clear wrap or something to that effect to avoid browning and let it chill 20-30 so that the flavors can blend together.
Trust me, you'll really enjoy this!
*To avoid time, the mangoes and pepper can be prepped ahead of time, just be sure to maintain separate and covered to retain freshness and crispness.
Serving Size: makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BERTA441.