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Home / Recipes / Salads / Jicama Carrot Slaw

Jicama Carrot Slaw

Tuesday, July 5, 2011

 

Jicama Carrot Slaw

Bobby Flay made a full sugar, full honey version of this on his new Bobby Flay Barbecue Addiction show. It was beautiful, and being the cilantro-lover that he is, it also had cilantro. I changed it up a bit and drastically reduced the carbs.

Ingredients:

  • Carrot
  • Purple cabbage
  • Jicama
  • Red onion
  • Flat leaf Italian parsley

Dressing:

  • 1/4 c. lime juice
  • 1 individual packet of Sunrise flavor Crystal Light, mixed with 1 cup water
  • 1/8 tsp. kosher salt
  • pepper, to taste

(I used a little sugar-free maple syrup the first time, but I really think it’s better without it.)

Jicama Carrot Slaw Steps
Round up all your ingredients. Mix up your dressing. Jicama Carrot Slaw Steps Peel the jicama with a vegetable peeler. Using an old-fashioned cheese grater (or a mandoline or your foot processor shredder blade), grate the cabbage, jicama and carrot. After making it myself I decided that next time I would do twice as much jicama as the other ingredients. Here, I did it relatively equal. Pull off the parsley leaves and add them. Toss lightly with the dressing. Don’t use too much!

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