Mexican Slaw

Recipe

Salad
Mexican Slaw

Primary Media

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

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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
    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

    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.