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Recipe: Chilled Jicama Slaw

Whole Jicama and some juillened pieces

For those of you who haven’t had jicama, you’re missing out.  Jicama is a root vegetable, originally grown in Mexico that is crisp, crunchy, and a little sweet.  It’s really refreshing on a hot summer day, especially in a chilled slaw.

Even though it’s about 85-90% water, and contains lots of fiber and carbohydrate (like many fruits and vegetables), jicama also has natural prebiotics, which give it the sweet flavor.

Chilled Jicama Slaw

Serves 8

  • 3 cups jicama, julienned or grated
  • 1 cup raw corn, cut off cob
  • 1 red onion, thinly sliced
  • ½ cup red pepper, diced
  • 1 jalapeño, seeded and finely diced
  • 2-3 tablespoons finely chopped cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Combine all ingredients in a bowl and toss well.  Chill for at least 1 hour.

NUTRITION INFORMATION: 80 calories ∣ 33 calories from fat ∣ 4 g fat∣ 1 g saturated fat∣ 12 g carbs ∣ 3 g fiber ∣ 1 g protein ∣ Good source of vitamin C

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