Carrot-jicima salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded carrots |
| 2 | cups | Shredded jicima |
| ¼ | cup | Red onion -- thinly sliced |
| 1½ | tablespoon | Orange juice |
| 1 | tablespoon | Fresh lime or lemon juice |
| 1½ | teaspoon | Red wine vinegar |
| dash | Pepper | |
| ½ | teaspoon | Dried tarragon or cilantro |
Directions
Combine carrots, jicima, and onion in a large bowl. Set aside. Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serviing. Makes 6 servings each a little less than ¾ cup.
per serving: 36 Kacal 0.1g fat (0g sat fat) 3% CFF 15mg Na 3.1g fiber (0.8g PRO/ 0.1FAT/ 8.4g CHO)
Recipe By : =20
From: Western Mexican Cookbook
File
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