Directions:
- Thoroughly wash all vegetables.
- Behead the carrots and shred, using the food processor attachment for grating or a cheese grater.
- Cut jicama into sections and shred, using the food processor or a cheese grater and an infinite amount of patience.
- Cut cabbage into sections and shred.
- Thinly slice the onion.
- Julienne the bell peppers.
- Cut the romaine hearts in half lengthwise and cut into ribbons, discarding hard white base.
- Toss together all ingredients in a large bowl and dress according to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 25 Kcal (105 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 14.57mg | 1% | |
| Potassium | 138.85mg | 3% | |
| Total Carbs | 5.86g | 2% | |
| Sugars | 2.58g | 10% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 6.5mg | 36% | |
| Calcium | 19.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 29.91 Kcal (125 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 17.42mg | 1% | |
| Potassium | 166.1mg | 3% | |
| Total Carbs | 7.01g | 2% | |
| Sugars | 3.08g | 10% | |
| Dietary Fiber | 2.99g | 10% | |
| Protein | 0.78g | 1% | |
| Vitamin C | 36.4mg | 51% | |
| Vitamin A | 0.6mg | 16% | |
| Iron | 7.8mg | 36% | |
| Calcium | 23.2mg | 2% | |
* 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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