Jicama Coleslaw

Ingredients

• 2 cups shredded radicchio or red cabbage
• ½ cup grated carrots
• 1 small onion grated
• 1 medium-size jicama, peeled and julienned
• 1 red bell pepper, stemmed, cored, deribbed and julienned
• 1 yellow bell pepper, stemmed, cored, deribbed and julienned
• 1 jalapeno chili, seeded and minced
• ½ cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon raspberry vinegar
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    190 calories; 15 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 7 milligrams cholesterol; 124 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper. Add the salad and toss to coat well. Refrigerate until ready to serve.