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Ingredientes
- 2 lb Jicama, peeled and julienned
- 1/2 c. Red bell pepper, julienned
- 2 x Carrots, julienned
- 1/2 sm Red cabbage, shredded
- 1 Tbsp. Chopped jalapeno
- 1/4 c. Citrus Vinaigrette (recipe follows)
- 1 c. Fresh orange juice
- 1/2 c. Fresh lemon juice
- 1/2 c. Fresh lime juice
- 2 Tbsp. Basil chiffonnade
- 2 Tbsp. Finely minced red onion
- 2 c. Extra virgin olive oil Salt and freshly grnd pepper
Direcciones
- Combine all ingredients and season to taste with salt and pepper.
- CITRUS VINAIGRETTE: In a blender, combine the orange, lemon and lime juices, basil and onion and blend. With the motor running, slowly add in the extra virgin olive oil till emulsified. Season to taste with salt and pepper and reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze bottle. Bring to room temperature before serving.
- Yield: 4 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 507mg | 14% |
| Total Carbs 25.49g | 7% |
| Dietary Fiber 9.0g | 30% |
| Sugars 9.85g | 7% |
| Protein 2.38g | 4% |
