Jicama Coleslaw

5 from 1 vote

Jicama is a slightly sweet crunchy root vegetable and adds a great flavor to autumn coleslaws. It's a lovely addition to the vegan Thanksgiving table.

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Prep Time: 20

Total Time: 20

Servings: 6 to 8

Ingredients

3 cups red cabbage thinly shredded
3 cups white cabbage thinly shredded
1 cup peeled thinly shredded jicama
2 scallions sliced
¼ cup chopped fresh parsley or cilantro

Dressing[/i]

½ cup vegan mayonnaise
2 teaspoons prepared mustard
1 tablespoon agave nectar or maple syrup
Juice of ½ orange
Juice of ½ lime
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions
Combine the cabbages, jicama, scallions, and parsley in a serving bowl and toss together.
Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well.
Cover and let stand for 30 minutes or so before serving, or refrigerate until needed.

Nutrition (Estimate per Serving)
Calories: 164kcalCarbohydrates: 11gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 203mgPotassium: 270mgFiber: 2gSugar: 6gVitamin A: 829IUVitamin C: 46mgCalcium: 54mgIron: 1mg

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