Jicama Coleslaw
Recipe from Diabetic Living

Coleslaw gets a health makeover with apple juice vinaigrette along with peaches, jicama, and cilantro in this diabetic side dish salad recipe.


Jicama Coleslaw

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Ingredients
  • 6  cups
    shredded red or green cabbage
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  • 2  cups
    peeled jicama cut into thin bite-size strips
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  • 3  medium
    peaches (peeled if desired) or nectarines, pitted and chopped, or 3 medium apples, cored and chopped
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  • 1/2  cup
    thinly sliced green onions
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  • 1/3  cup
    snipped fresh cilantro or flat-leaf parsley
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  • 1/4  cup
    apple juice or apple cider
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  • 1/4  cup
    cider vinegar
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  • 3  tablespoons
    salad oil
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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Directions
1.
In a very large bowl, combine cabbage; jicama; peaches, nectarines, or apples; green onions; and cilantro or parsley.
2.
For dressing, in a small bowl, whisk together apple juice, cider vinegar, oil, salt, and pepper. Pour dressing over cabbage mixture; toss to combine. Cover and chill for 2 to 4 hours. Tote salad in an insulated cooler with ice packs. Makes 12 servings.

Make-Ahead Directions
Prepare as directed, except do not add peaches, nectarines, or apples. Cover and chill for up to 24 hours. To serve, stir in peaches, nectarines, or apples.

Tote it Tip
Place the chilled salad in an airtight container; tote in an insulated cooler with ice packs. Serve as directed.
Nutrition information
Calories 76, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 11 g, Fiber 2 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Jicama Coleslaw
Jicama Coleslaw

This low-calorie, high-fiber side dish recipe is a good alternative to traditional coleslaw recipes, which tend to be higher in fat.

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