Jicama Slaw
The light, sweet flavor and crunchy texture of Jicama make a perfect slaw for fish tacos or a simple side salad. No thick, creamy dressing here. We added fresh lime juice to give it a little tang.
Servings: 4 Servings
Ingredients
- 2 cups jicama shredded
- 6 green scallions chopped
- 1 large lime juiced
- 1 tablespoon ground cumin
- Salt to taste
- pepper to taste
Instructions
- Peel the jicama and slice in half.
- Using a box grater or mandoline, shred enough of the jicama to measure 2 cups, place into a bowl and add the chopped scallions, cumin and lime juice.
- Toss to combine, add salt and pepper to taste. Serve immediately or cover with plastic wrap and refrigerate for up to 6 hours.
Notes
- Wrap any unused jicama in plastic film and store in the refrigerator.
- This simple, crunchy slaw is light and will not over power the flavors in our fish tacos. Jicama is a versatile vegetable and our slaw can easily include different components to compliment what it will be used for.
Nutrition
Serving: 1 | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 8mg | Potassium: 191mg | Fiber: 4g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 2mg
