|
| 1 | bag (16 ounces) broccoli slaw |
| 1 | small jicama, peeled and cut into julienne strips (2 cups) |
| 3 | oranges |
| 1 | small red onion, cut in half and thinly sliced (1 cup) |
| 2/3 | cup chopped fresh cilantro |
|
| 3 | tablespoons vegetable oil |
| 3 | tablespoons lemon juice |
| 4 | teaspoons sugar |
| 1 1/2 | teaspoons grated orange peel |
| 1/8 | teaspoon salt |
Serve with...
Slow Cooker Barbecued Pulled-Pork Fajitas
Total Time:
10 hours 45 min
| 1. | In large bowl, mix broccoli slaw and jicama. Peel oranges with sharp paring knife; cut into 1/4-inch slices. Cut each slice into fourths. Add oranges, onion and cilantro to broccoli mixture. |
| 2. | In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over salad and toss. Serve immediately, or cover and refrigerate up to 24 hours. |
|
| Before peeling the orange, grate the orange peel for the dressing. |
|
| Jicama is a crunchy root vegetable with a sweet, nutty flavor that’s popular in Mexican cuisine. Its pretty ivory hue does not discolor, which makes it a natural to use in salads like this one. |
Nutrition Information:
30 ( 0); 0g ( 0g, ncg); 0mg; 10mg; 9g ( 4g, ncg); 2g 14%; 100%; 4%; 2% 0 ; 1 nc