Low Sodium Classic Jicama Slaw

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

1 small jicama (about 1 lb), peeled and julienned
2 cups green cabbage, thinly shredded
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
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1 medium carrot, peeled and julienned
1 jalapeño, seeded and thinly sliced
¼ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
1 tsp honey
½ tsp ground cumin
¼ tsp chili powder
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
Peel the jicama and cut it into thin matchsticks about 2 inches long and 1/8 inch wide. Thinly shred the cabbage and julienne the carrot to roughly the same size as the jicama. Add all three to a large mixing bowl along with the sliced jalapeño and cilantro.
2
In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, salt, and black pepper until the honey is fully dissolved and the dressing is uniform.

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