| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Low fat, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | c | Shredded carrots |
| 2 | c | Shredded jicima |
| 1/4 | c | Red onion, thinly sliced |
| 1 1/2 | T | Orange juice |
| 1 | T | Fresh lime or lemon juice |
| 1 1/2 | t | Red wine vinegar |
| ds | Pepper | |
| 1/2 | t | Dried tarragon or cilantro |
INSTRUCTIONS
Combine carrots, jicima, and onion in a large bowl. Set aside. Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serviing. Makes 6 servings each a little less than 3/4 cup. per serving: 36 Kacal 0.1g fat (0g sat fat) 3% CFF 15mg Na 3.1g fiber (0.8g PRO/ 0.1FAT/ 8.4g CHO) Recipe By : =20 From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 28
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 37.1mg
Potassium: 147.4mg
Carbohydrates: 5.3g
Fiber: 1.2g
Sugar: 2.3g
Protein: <1g