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Jicama Bell Pepper Slaw

Zesty Jicama Pepper Slaw

This refreshing jicama pepper slaw is a crisp, citrusy summer side dish that adds vibrant flavor and crunch to any grilled or plant-based meal.
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Prep Time 10 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 22 kcal

Equipment

  • knife
  • mandolin slicer
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and julienne cut)
  • 2 mini yellow bell peppers (thinly sliced)
  • 1 Roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 3 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Prep the produce: Give everything a good wash. Peel the jicama and shred it using a mandoline with a julienne blade or a julienne peeler.
  • Slice & dice: Cut your bell peppers in half, remove the seeds, and slice them thin. Dice your tomato and roughly chop the cilantro.
  • Mix it all up: Toss everything into a large mixing bowl. Drizzle on the lime juice, sprinkle with salt and pepper, and give it a solid stir until everything’s combined and coated.
  • Chill (literally): Pop it in the fridge for 10-15 minutes to let those flavors mingle—or eat it right away if you can’t wait!

Video

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 149mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 648IUVitamin C: 30mgCalcium: 9mgIron: 0.3mg