Jicama & Carrot Slaw Recipe with Honey-Lime Dressing
This refreshing jicama and carrot slaw recipe is fantastic served as a side dish or pile high on fish tacos. It's perfect for your Cinco de Mayo party, too!
Servings: 8 Servings
Calories: 53.9kcal
Ingredients
The Dressing:
- 1 tablespoons + 2 teaspoons fresh lime juice
- ¾ teaspoon honey or agave nectar agave for vegan
- ¼ teaspoon ground cumin
- ⅛ teaspoon salt
- 1 tablespoon + 2 teaspoons extra-virgin olive oil
The Salad:
- 1 pound jicama peeled & thinly sliced
- 2 large carrots grated
- 3 tablespoons minced cilantro
- ½ jalapeno pepper seeded & minced
Instructions
- The Dressing:
- In a small bowl, whisk together the lime juice, honey or agave nectar, cumin and salt. Slowly whisk in the olive oil.
- The Slaw:
- In a large bowl, toss together the jicama, carrot, cilantro and jalapeno pepper.
- Add the dressing and toss to coat. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.5cup | Calories: 53.9kcal | Carbohydrates: 7g | Protein: 0.6g | Fat: 2.9g | Saturated Fat: 0.4g | Sodium: 52.2mg | Fiber: 2.8g | Sugar: 2.4g
