Directions:
- Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
- In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
- Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
- Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.48 Kcal (429 kJ) | ||
| Calories from fat | 50.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 9% | |
|---|---|---|---|
| Cholesterol | 3.2mg | 1% | |
| Sodium | 810.05mg | 34% | |
| Potassium | 279.71mg | 6% | |
| Total Carbs | 11.8g | 4% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 9mg | 50% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.69 Kcal (275 kJ) | ||
| Calories from fat | 32.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 9% | |
|---|---|---|---|
| Cholesterol | 2.05mg | 1% | |
| Sodium | 519.23mg | 34% | |
| Potassium | 179.29mg | 6% | |
| Total Carbs | 7.56g | 4% | |
| Sugars | 3.35g | 21% | |
| Dietary Fiber | 2.63g | 16% | |
| Protein | 0.98g | 3% | |
| Vitamin C | 24.1mg | 63% | |
| Vitamin A | 0.6mg | 31% | |
| Iron | 5.8mg | 50% | |
| Calcium | 48.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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