Crispy Jicama Salad

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* Exported from MasterCook Mac *

 

Crispy Jicama Salad

 

 

Recipe By : www.pcrm.org

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium jicama -- diced

- (about 2 cups)

1 large carrot -- peeled and cut into

- 1-inch strips

1 red bell pepper -- cut into 1-inch

-strips --

1 small sweet onion -- thinly sliced

- (about 1/2 cup)

2 tablespoons finely chopped cilantro

3 tablespoons canned reconstituted dry vegetable broth

- or homemade vegetable broth

2 tablespoons seasoned rice vinegar

1 tablespoon lime juice

1 teaspoon stone ground mustard

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

 

This salad is cool, crisp, and colorful.

 

Preparation time: 15 minutes

 

1. Combine the jicama, carrot, bell pepper, onion, and cilantro in a

salad bowl and toss to mix. 2. In a small bowl, mix the remaining

ingredients. Pour over the vegetables and toss to mix.

 

Tips:

 

* To reduce the fat in your diet, substitute vegetable broth or bean

cooking liquid for oil in salad dressings. * Seasoned rice vinegar

makes a delicious salad dressing by itself, or use it as an addition

to salad dressings in place of oil. * Add 1/2 cup of sliced radishes

for added color and flavor. * An easy way to make your own vegetable

broth is to simply collect the cooking liquid from steamed or boiled

vegetables. Refrigerate until ready to use.

 

Nutrition information per serving: 32 calories; 1 g protein; 7 g

carbohydrate; 0 g fat; 264 mg sodium; 0 mg cholesterol

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 21 Calories; less than one

gram Fat (3% calories from fat); 1g Protein; 5g Carbohydrate; 0mg

Cholesterol; 94mg Sodium

Food Exchanges: 1 Vegetable

 

 

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