Jicama Coleslaw
Published July 3, 1993
- Total Time
- 10 minutes, plus refrigeration time
- Rating
- Comments
- Read comments
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Ingredients
2 cups shredded radicchio or red cabbage
½ cup grated carrots
1 small onion grated
1 medium-size jicama, peeled and julienned
1 red bell pepper, stemmed, cored, deribbed and julienned
1 yellow bell pepper, stemmed, cored, deribbed and julienned
1 jalapeno chili, seeded and minced
½ cup mayonnaise
1 tablespoon honey
1 tablespoon raspberry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 to 8 servings)
16 grams carbs; 6 milligrams cholesterol; 165 calories; 3 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 6 grams fiber; 422 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.
Private Notes
Comments
I concur. It was bland and missing something. I added balsamic vinegar but that didn’t solve the trouble. So I buried it in feta, and feta solves all!
This was very refreshing, but I agree it’s missing something. Next time we will make it with cilantro. It was a great accompaniment to a steak and Asada sauce.
Made with avocado mayo, yum. Takes about 20 minutes to prep all the various veggies.