Teresa's Recipes
Jicama and Broccoli Slaw
Experience the perfect blend of crunch and tang with this Jicama and Broccoli Slaw. Fresh jicama, crisp broccoli, vibrant red bell pepper, and sweet carrots come together to create a unique and refreshing salad. This vibrant slaw is dressed with a homemade lime and honey dressing for a tangy kick. The recipe has its roots in Mexican cuisine, with Jicama being a popular ingredient in salads. This version adds a twist of broccoli for an extra health kick.
Ingredients
- 1 medium, peeled and julienned Jicama
- 1 head, cut into small florets Broccoli
- 1 large, peeled and julienned Carrot
- 1 large, thinly sliced Red bell pepper
- 1/4 cup, chopped Cilantro
- 2 tablespoons, freshly squeezed Lime juice
- 1 tablespoon Honey
- 2 tablespoons Olive oil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Calories: 180
- Fat: 7g
- Carbs: 28g
- Protein: 3g
- Sodium: 300mg
- Sugar: 14g
Instructions
- In a large salad bowl, combine the julienned jicama, small broccoli florets, julienned carrot, thinly sliced red bell pepper, and chopped cilantro.
- Prepare the dressing in a small bowl by whisking together the freshly squeezed lime juice, honey, olive oil, salt, and black pepper.
- Drizzle the dressing over the slaw in the salad bowl. Toss the slaw gently to ensure all the ingredients are evenly coated with the dressing.
- Refrigerate the slaw for at least 30 minutes. This allows the flavors to meld together and the vegetables to absorb the tangy dressing.
- Serve the slaw chilled. This slaw can be a refreshing side dish for grilled meats or a light lunch option. Enjoy!
Tips
- For a spicy kick, add a finely chopped jalapeno to the slaw.
- You can substitute the honey in the dressing with agave syrup for a vegan option.
- This slaw is best served fresh but can be stored in the refrigerator in an airtight container for up to 2 days.