Directions:
- Make the dressing: Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)
- Make the slaw: Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.78 Kcal (702 kJ) | ||
| Calories from fat | 122.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Sodium | 14.44mg | 1% | |
| Potassium | 156.86mg | 3% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 6.68g | 27% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 0.9g | 2% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 0.6mg | 3% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 149.18 Kcal (625 kJ) | ||
| Calories from fat | 109.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 21% | |
|---|---|---|---|
| Sodium | 12.84mg | 1% | |
| Potassium | 139.47mg | 3% | |
| Total Carbs | 12.03g | 5% | |
| Sugars | 5.94g | 27% | |
| Dietary Fiber | 3.24g | 15% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 15.1mg | 28% | |
| Vitamin A | 0.7mg | 27% | |
| Iron | 0.5mg | 3% | |
| Calcium | 13mg | 1% | |
* 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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