Mexican Slaw

Recipe

Salad
Mexican Slaw

Primary Media

Thinly sliced vegetables in a white bowl topped with fresh cilantro leaves

User Rating

2.76 out of 5 stars
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21 ratings

Recipe Data

14
Servings

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    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    c.lime juice
    4 tbsp.rice wine vinegar
    1 tsp.Hy-Vee granulated sugar
    4 tbsp.Hy-Vee Select extra-virgin olive oil
    pinch(es)cayenne
    pinch(es)Hy-Vee paprika
    1large jicama (about 1-1/2 pounds), peeled, cut into matchsticks
    1(12 oz) bag Dole broccoli slaw mix
    1red bell pepper, seeded, cut into thin strips
    1yellow bell pepper, seeded, cut into thin strips
    ½medium red onion, thinly sliced
    1large cucumber, halved, seeded and sliced
    ¼ c.chopped fresh cilantro

    Directions

    1. In a small bowl, mix together lime juice, vinegar, sugar, olive oil, cayenne and paprika; set aside.
    2. In a large bowl, toss together jicama, broccoli slaw, bell peppers, red onion, cucumber and cilantro. Pour lime juice mixture over vegetables, tossing to coat. Refrigerate at least 30 minutes before serving.

    Nutrition facts

    Servings

    80 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 0mg
    • Sodium: 10mg
    • Total Carbohydrates: 9g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 100%
    0%
    Iron 4%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Summer 2011.