Jicama Coles Recipe

Name: Jicama Coles Recipe
Cuisine: Asian
Ingredients: 2 carrots, peeled and julienned; 1 small jicama (about 1 1/4 lbs.), peeled and julienned; 1 large red bell pepper, cored and very thinly sliced; ¼ head red cabbage, cored and very thinly sliced; ½ red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry; 6 tablespoons olive oil; 6 tablespoons unseasoned rice vinegar; 3 tablespoons fresh lime juice; 1 tablespoon minced cilantro leaves, plus more for garnish; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1 teaspoon sugar; ½ teaspoon chili powder; ½ teaspoon red chile flakes

4 steps

Make the dressing and cut the vegetables ahead of time, then toss everything together when you're ready to eat. To make cutting the vegetables easier, use a handheld slicer (such as a mandoline or a Benriner).

Updated at: Thu, 17 Aug 2023 11:25:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1097.8 kcal (55%)

Total Fat87.2 g (125%)

Carbs80 g (31%)

Sugars31.1 g (35%)

Protein9 g (18%)

Sodium2511 mg (126%)

Fiber31.5 g (113%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

2carrots

peeled and julienned

1jicama

small, peeled and julienned

1red bell pepper

large, cored and very thinly sliced

0.25 headred cabbage

cored and very thinly sliced

0.5red onion

halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry

6 tablespoonsolive oil

6 tablespoonsunseasoned rice vinegar

3 tablespoonsfresh lime juice

1 tablespooncilantro leaves

minced, plus more for garnish

1 teaspoonsalt

1 teaspoonfreshly ground black pepper

1 teaspoonsugar

½ teaspoonchili powder

½ teaspoonred chile flakes

Instructions

Step 1

Put cut vegetables in a large resealable plastic bag at home. Refrigerate for up to 2 days.

Step 2

In a small resealable plastic bag or container, combine the oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes. Refrigerate for up to 2 days.

Step 3

At the campsite, combine the dressing with the vegetables, shake to combine thoroughly, and set aside for 15 minutes, stirring 2 or 3 times. If desired, serve garnished with cilantro.

Step 4

Please keep in mind that the nutritional analysis is per serving.

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