Directions:
- Pulse cilantro, mint, jalapeño, sugar, and 3 tablespoons lime juice in a food processor until cilantro is finely chopped. Add half of jícama and pulse until jícama is very coarsely chopped (you want a chunky, crunchy slaw, not a purée). Transfer relish to a bowl.
- Pulse remaining jícama in food processor in same manner and add to relish with salt and lime juice to taste. Chill relish well, about 2 hours.
- Cooks' note: Taste jalapeño before adding it, to control the amount of heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.7 Kcal (518 kJ) | ||
| Calories from fat | 12.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Cholesterol | 27.84mg | 9% | |
| Sodium | 166.54mg | 7% | |
| Potassium | 255.63mg | 5% | |
| Total Carbs | 16.44g | 5% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 7.88g | 32% | |
| Protein | 11.74g | 23% | |
| Vitamin C | 37mg | 62% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 16.8mg | 93% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.71 Kcal (254 kJ) | ||
| Calories from fat | 6.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 2% | |
|---|---|---|---|
| Cholesterol | 13.66mg | 9% | |
| Sodium | 81.73mg | 7% | |
| Potassium | 125.45mg | 5% | |
| Total Carbs | 8.07g | 5% | |
| Sugars | 2.03g | 17% | |
| Dietary Fiber | 3.86g | 32% | |
| Protein | 5.76g | 23% | |
| Vitamin C | 18.2mg | 62% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.2mg | 93% | |
| Calcium | 16.6mg | 3% | |
* 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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