Low Carb Crunchy Lime Jicama Slaw Recipe
Servings 10 @ 100 grams
Calories 141kcal
Ingredients
- 600 grams jicama peeled
- 360 grams purple cabbage core and outer leaves removed or green cabbage
Dressing
- 1/2 cup avocado oil mayonnaise
- 1/3 cup fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh chopped cilantro
- 1/2 tsp salt
- pepper to taste
- fresh chopped parsley, green onions or red onions optional
Instructions
- Use a sharp knife to cut the ends of the jicama off and place it flat onto a cutting board. Carefully use your knife from top to bottom to slice off the thick skin until you reach the white flesh.
- Slice the jicama in half and then slice that in half so you have 4 pieces. Cut each piece into matchsticks and place into a large mixing bowl.
- Cut the cabbage into slices or shred and place into the bowl with the jicama.
- Whisk the dressing ingredients together in a small bowl and toss with cabbage and jicama. Sprinkle with fresh parsley or onions if desired and enjoy.
- Storage: Refrigerate covered with plastic wrap or in an airtight container in the fridge for up to 5 days.
Notes
5 g net carbs per serving.
10 servings total
1 serving is 100 grams
Nutrition
Serving: 1serving @ 100 grams | Calories: 141kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 229mg | Potassium: 191mg | Fiber: 4g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 35mg | Calcium: 25mg | Iron: 1mg