Jicama, Carrot, and Green Apple Slaw

Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 98 Calories

Ingredients

• 3 tablespoons orange juice
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 large carrots, shredded
• 2 cups shredded napa cabbage
• 2 Granny Smith apples - peeled, cored and shredded
• sea salt and pepper to taste
• ¼ cup finely chopped cilantro
• 1 (1 pound) jicama, peeled and shredded
• 2 cups shredded daikon radish
• 1 firm pear, shredded

Recipe Instructions

Step 1

Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.