Asian Cucumber & Jicama Slaw Recipe
This is the slaw to beat all others! Fresh and flavorful, this cucumber and jicama slaw recipe, with an Asian flair, is great on its own or tucked inside of tacos.
Servings: 4 cups
Calories: 40.4kcal
Ingredients
- ½ medium jicama peeled & cut into matchsticks (about 2 cups)
- ½ English cucumber cut into matchsticks (about 2 cups)
The Dressing:
- 2 tablespoon + 1 teaspoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons canola oil
- 1 teaspoon fresh lime juice
- ¾ teaspoon agave nectar or honey
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon salt
Instructions
- In a medium bowl, combine the jicama and cucumber. Toss with the dressing. Serve.
The Dressing:
- In a small bowl, whisk together the rice vinegar, sesame oil, canola oil, lime juice, agave nectar (or honey), red pepper flakes and salt.
Notes
Weight Watchers Points: 1 (Freestyle SmartPoints), 1 (Old SmartPoints), 1 (Points+)
Nutrition
Serving: 0.5Cup | Calories: 40.4kcal | Carbohydrates: 4.7g | Protein: 0.5g | Fat: 2.3g | Saturated Fat: 0.2g | Sodium: 39.4mg | Fiber: 2g | Sugar: 1.3g