Mango jicama slaw
User Reviews
5
4 reviews
Excellent
Mango jicama slaw
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A simple combination that's fresh and summery. A great addition to tacos or as a side to grilled dishes and more.
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Ingredients
- 1 cup cabbage shredded, approx
- 1 cup jicama peeled and julienned, approx
- ½ cup Mango small, thinly sliced (½c = approx ½ small mango)
- 2 tablespoon cilantro coriander, roughly chopped
For the dressing
- 1 ½ tablespoon lime juice approx ½ lime
- 2 tablespoon vegetable oil or canola
- 1 teaspoon honey or agave syrup
- ⅛ teaspoon cumin ground
- ⅛ teaspoon garlic optional, grated
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Finely shred the cabbage and julienne the peeled jicama and mango. Roughly chop the cilantro/coriander. Place all ingredients in a bowl
- Add the lime juice, oil, honey, cumin, garlic, salt and pepper to a small jar. Cover with a lid and shake to blend well. Alternatively, you can put all ingredients in a small bowl and whisk together.
- Pour the dressing over the slaw ingredients and toss to combine well, trying not to break up the mango. Serve as a side/in tacos as you prefer.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
30mg
(1%)
Potassium
227mg
(5%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
490IU
(10%)
Vitamin C
42mg
(47%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2or
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 30mg | 1% |
| Potassium | 227mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 42mg | 47% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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