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    You are in: Home / Recipes / Jicama and Fruit Coleslaw With Cider Vinaigrette Recipe
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    Jicama and Fruit Coleslaw With Cider Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Cookgirl's Note:

    My Mom is borderline diabetic but it doesn't mean she has to give up delicious foods. This is from Diabetic Living magazine. Substitute parsnips for the jicama if you cannot find the latter.

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    Units: US | Metric

    Cider Vinaigrette


    1. 1
      Prepare the vinaigrette in a non-reactive bowl by whisking all the ingredients together. Set aside.
    2. 2
      In a large salad bowl, combine both cabbage, jicama, carrot, fruit, green onion and fresh cilantro.
    3. 3
      Pour the cider vinaigrette over the salad and toss to combine.
    4. 4
      Cover salad and chill until ready to serve.
    5. 5
      Garnish with fresh cilantro leaves if desired.
    6. 6
      Each serving approximately 3/4 cup.

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    Ratings & Reviews:

    • on July 07, 2009


      Jicama is one of my many favorite raw food snacks, whether dipped, diced, shredded, what have you, & this coleslaw is extremely satisfying! Except for the peaches (I used 2 of them) I cut the ingredients in half & still had plenty for 4 of us! Although the recipe didn't indicate it, anyone making this should know shred the green & the red cabbage (unless, of course, you don't know what coleslaw is!) & how great it can taste! Either of the other fruits would have gone well in this recipe, but we particularly enjoyed the peaches! [Tagged, made & reviewed in Healthy Choices ABC tag]

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    Nutritional Facts for Jicama and Fruit Coleslaw With Cider Vinaigrette

    Serving Size: 1 (110 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 67.5
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 61.4 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 2.4 g
    Sugars 5.1 g
    Protein 1.1 g

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