14 Ingredients
  • 2 carrots, peeled and julienned
  • 1 small jicama (about 1 1/4 lbs.), peeled and julienned
  • 1 large red bell pepper, cored and very thinly sliced
  • 1/4 head red cabbage, cored and very thinly sliced
  • 1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
  • 6 tablespoons olive oil
  • 6 tablespoons unseasoned rice vinegar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon minced cilantro leaves, plus more for garnish
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red chile flakes
Nutrition
165
8% daily value
7 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

18% 12

Saturated

8% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 9

Fiber

22% 6

Sugars

- 5

Sugars, added

- 1

Protein

3% 2

Cholesterol

- 0

Sodium

15% 363

Calcium

4% 36

Magnesium

5% 21

Potassium

9% 321

Iron

6% 1

Zinc

2% 0

Phosphorus

6% 40

Vitamin A

23% 205

Vitamin C

110% 66

Thiamin (B1)

4% 0

Riboflavin (B2)

5% 0

Niacin (B3)

4% 1

Vitamin B6

10% 0

Folate equivalent (total)

8% 31

Folate (food)

- 31

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 3

Vitamin K

29% 23
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