Ingredients:
- 1 1/2 cups peeled, julienned jicama
- 1 cup, peeled, julienned carrots
- 1 cup julienned english cucumber
- 1/2 cup julienned red bell pepper
Directions:
- In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
- Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
- Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.52 Kcal (894 kJ) | ||
| Calories from fat | 200.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.27g | 34% | |
|---|---|---|---|
| Sodium | 594.66mg | 25% | |
| Potassium | 73.74mg | 2% | |
| Total Carbs | 3.94g | 1% | |
| Sugars | 1.46g | 6% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 211.68 Kcal (886 kJ) | ||
| Calories from fat | 198.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.07g | 34% | |
|---|---|---|---|
| Sodium | 589.53mg | 25% | |
| Potassium | 73.1mg | 2% | |
| Total Carbs | 3.91g | 1% | |
| Sugars | 1.45g | 6% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.8mg | 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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