Lime Cabbage Jicama Slaw for Fish Tacos

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lime Cabbage Jicama Slaw for Fish Tacos calories by ingredient


Introduction

I served this on fish tacos without any other dressing or condiment and we loved them. I used a mandoline slicer to get this really finely sliced. I served this on fish tacos without any other dressing or condiment and we loved them. I used a mandoline slicer to get this really finely sliced.
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 sliced
    4 radished shredded
    1 large carrot shredded
    1/4 of jicama thinly julienned (could also shred it)
    1 TBS fresh cilantro finely minced
    1/2 tsp sea salt
    Optional: 1 finely diced jalapeno seeds removed

    2 TBS olive oil
    juice of two limes

Directions

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.