Ingredients and Weight:
- Jicama, peeled and julienned: 5 pounds
- Red bell pepper, diced: 1 large
- Green bell pepper, diced: 1 large
- Red onion, diced: 1 medium
- Radishes, thinly sliced: 1 bunch
- Carrots, peeled and julienned: 1 large
- Lime juice: 1 cup
- Cilantro, chopped: 1 cup
- Salt and black pepper to taste
Preparation Time:
20 minutes
Cooking Time:
None
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the jicama, bell peppers, onion, radishes, and carrots.
- In a separate bowl, whisk together the lime juice, cilantro, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat.
- Serve immediately or chill for later.
Nutritional Information:
- Calories: 100 per serving
- Fat: 1 gram
- Carbohydrates: 20 grams
- Protein: 2 grams
Dish Characteristics:
- Refreshing and crunchy
- Colorful and visually appealing
- Tangy and flavorful
- Gluten-free and vegan
User Comments:
- "This slaw is so light and refreshing. It's the perfect side dish for any summer meal."
- "I love the crunch of the jicama. It adds a nice texture to the slaw."
- "The lime dressing is tangy and flavorful without being too heavy."
- "This slaw is a great way to get your daily dose of vegetables."
- "I'm not a huge fan of mayonnaise, so this slaw is a great alternative."
Special Precautions and Tips:
- For the best flavor, use fresh, crispy vegetables.
- If you don't have lime juice on hand, you can substitute lemon juice.
- To add a bit of heat, add a jalapeño or Serrano pepper to the slaw.
- This slaw is best served fresh, but it can be refrigerated for up to 24 hours.
