Directions:
- Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.88 Kcal (912 kJ) | ||
| Calories from fat | 135.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.08g | 23% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 49.85mg | 2% | |
| Potassium | 296.83mg | 6% | |
| Total Carbs | 20.73g | 7% | |
| Sugars | 8.38g | 34% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 35.6mg | 59% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 105.18 Kcal (440 kJ) | ||
| Calories from fat | 65.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.28g | 23% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 24.06mg | 2% | |
| Potassium | 143.29mg | 6% | |
| Total Carbs | 10.01g | 7% | |
| Sugars | 4.04g | 34% | |
| Dietary Fiber | 3.85g | 32% | |
| Protein | 0.87g | 4% | |
| Vitamin C | 17.2mg | 59% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 8% | |
| Calcium | 12.5mg | 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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