Ingredients:
- 4 brussels sprouts trimmed then cut in half and finely shredded
- 1 tbsp ginger put through garlic press
Directions:
- In a medium mixing bowl add jicama, apple, onion, brussels sprouts, jalapeno and cilantro.
- Squeeze juice from one lime over the ingredients then toss to coat.
- In another mixing bowl add the garlic chili sauce, mustard, ginger, juice from the other two limes and anchovy paste.
- Whisk to blend.
- Continuously whisk the ingredients while drizzling in the peanut oil to form an emulsified vinaigrette.
- Pour the vinaigrette over jicama salad and toss to coat.
- Season with salt and pepper then chill at least two hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.7 Kcal (1887 kJ) | ||
| Calories from fat | 289.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.19g | 50% | |
|---|---|---|---|
| Cholesterol | 37.17mg | 12% | |
| Sodium | 3172.25mg | 132% | |
| Potassium | 580.29mg | 12% | |
| Total Carbs | 36.22g | 12% | |
| Sugars | 9.39g | 38% | |
| Dietary Fiber | 18.16g | 73% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 76.5mg | 127% | |
| Iron | 4.5mg | 25% | |
| Calcium | 106.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 106.45 Kcal (446 kJ) | ||
| Calories from fat | 68.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 50% | |
|---|---|---|---|
| Cholesterol | 8.78mg | 12% | |
| Sodium | 749.23mg | 132% | |
| Potassium | 137.06mg | 12% | |
| Total Carbs | 8.55g | 12% | |
| Sugars | 2.22g | 38% | |
| Dietary Fiber | 4.29g | 73% | |
| Protein | 1.67g | 14% | |
| Vitamin C | 18.1mg | 127% | |
| Iron | 1.1mg | 25% | |
| Calcium | 25.2mg | 11% | |
* 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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