Jicama Slaw

Course Dairy Free, Gluten Free, Low FODMAP, Salad

Ingredients

  • 3 Tbsp lime juice
  • 1/2 tsp red chili flakes
  • 1/2 tsp chili powder
  • 6 Tbsp rice wine vinegar
  • 1 tsp honey (Replace with maple syrup for low FODMAP)
  • 5 Tbsp olive oil
  • salt & pepper to taste
  • 1 1/2 cups peeled, julienned jicama
  • 1 cup shredded carrots
  • 1 cup shredded napa cabbage aka Chinese cabbage (Regular green cabbage is not low FODMAP)
  • 1/2 cup thinly sliced red onion (Replace with green onion tops for low FODMAP)
  • 1 cup julienned English cucumber
  • 1/2 cup julienned red bell pepper
  • 1 Tbsp cilantro, chopped

Instructions

  1. In a small mixing bowl, add lime juice, chili flakes, rice wine vinegar, honey, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.

  2. Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in a large bowl and toss.

  3. Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve

Recipe Notes

Note: A julienne cut is when food is cut into long thin sticks, similar to the size and thickness of a matchstick. If you don't want to julienne the vegetables, you can also use a cheese grater with larger holes.

Contact Sally

Nourished Roots Nutrition, LLC
P: (303) 209-8640
F: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

For people living with diabetes, it is important to learn what foods have carbohydrates and how many of them you should be eating at each meal. A diabetes-friendly diet is not about total elimination but rather managing how many carbs you eat and how often. It can be frustrating with different people telling you what not to eat but a dietitian listens to find meal solutions that make sense for your taste preferences and lifestyle. Work with Sally to find the correct balance for you.