Photo: Matheus Cenali
Jicama, Carrot, and Green Apple Slaw
11 ingredients
30 min
8 cups
openrecipes
"Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast."
Estimated Nutrition (whole recipe, rough)
500
Calories
6g
Protein
15g
Fat
97g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Jicama | 1 cup (120g) | 46 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Daikon Radish | 1/2 cup (58g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups shredded napa cabbage
- 1 (1 pound) jicama, peeled and shredded
- 2 cups shredded daikon radish
- 2 Granny Smith apples - peeled, cored and shredded
- 2 large carrots, shredded
- 1 firm pear, shredded
- 1/4 cup finely chopped cilantro
- 2 tablespoons olive oil
- 3 tablespoons orange juice
- 1 tablespoon lime juice
- sea salt and pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes