Jicama & Red Cabbage Salad with Cilantro and Mint
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 169.1
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 699.2 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.6 g
- Protein: 5.2 g
View full nutritional breakdown of Jicama & Red Cabbage Salad with Cilantro and Mint calories by ingredient
Introduction
Asian-inspired flavors highlight the freshness of these crispy veggies! Great side to grilled meats and fish. Asian-inspired flavors highlight the freshness of these crispy veggies! Great side to grilled meats and fish.Number of Servings: 6
Ingredients
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Nuts:
1/2 C sliced almonds
1 Tbls maple syrup
Pinch of Cayenne (optional)
Dressing:
1/2 tsp seeded and diced jalapeno
3 Tbls Rice Vinegar
1 Tbls Fresh LIme Juice
1/4 C Tamari
3 Tbls Maple Syrup
1 tsp Toasted Sesame OIl
1 Tbls Fresh Grated Ginger
Pinch of Sea Salt
Salad:
1 lb. red cabbage (about six cups chopped)
1/2 lb. jicama, peeled & julienned (about 4 cups)
2 Tbls finely chopped fresh mint
1/4 C finely chopped fresh cilantro or basil
Directions
Preheat oven to 350 degrees F.
Toss the three first ingredients together in a small bowl, and spread on parchment-lined baking sheet. Bake for 10-12 minutes, let cool completely and set aside.
Whisk together all dressing ingredients, set aside.
Combine all salad ingredients, toss with dressing, and serve sprinkled with crunchy nuts. Enjoy!
Serving Size: Makes 6 generous 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user METALBABE.
Toss the three first ingredients together in a small bowl, and spread on parchment-lined baking sheet. Bake for 10-12 minutes, let cool completely and set aside.
Whisk together all dressing ingredients, set aside.
Combine all salad ingredients, toss with dressing, and serve sprinkled with crunchy nuts. Enjoy!
Serving Size: Makes 6 generous 1 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user METALBABE.