Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. lime juice | ||
| 4 tbsp. rice wine vinegar | ||
| 1 tsp. Hy-Vee granulated sugar | ||
| 4 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| cayenne | ||
| Hy-Vee paprika | ||
| 1 large jicama (about 1-1/2 pounds), peeled, cut into matchsticks | ||
| 1 (12 oz) bag Dole broccoli slaw mix | ||
| 1 red bell pepper, seeded, cut into thin strips | ||
| 1 yellow bell pepper, seeded, cut into thin strips | ||
| ½ medium red onion, thinly sliced | ||
| 1 large cucumber, halved, seeded and sliced | ||
| ¼ c. chopped fresh cilantro |
Directions
- In a small bowl, mix together lime juice, vinegar, sugar, olive oil, cayenne and paprika; set aside.
- 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.