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.
My Private Note
Units: US | Metric
- 3 cups green cabbage
- 3 cups red cabbage
- 1 1/2 cups jicama, peeled and cut into bite sized strips
- 1/2 cup carrot, cut into small matchsticks
- 3 medium nectarines (peeled, pitted or cored, chopped) or 3 medium peaches (peeled, pitted or cored, chopped) or 3 medium apples (peeled, pitted or cored, chopped)
- 1/2 cup green onion, sliced
- 1/3 cup fresh cilantro, chopped
- 1Prepare the vinaigrette in a non-reactive bowl by whisking all the ingredients together. Set aside.
- 2In a large salad bowl, combine both cabbage, jicama, carrot, fruit, green onion and fresh cilantro.
- 3Pour the cider vinaigrette over the salad and toss to combine.
- 4Cover salad and chill until ready to serve.
- 5Garnish with fresh cilantro leaves if desired.
- 6Each serving approximately 3/4 cup.
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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