1/2 medium jicama, peeled
1 red bell pepper
1 yellow bell pepper
1/2 cucumber, unpeeled
1 (10 ounce) bag angel hair cole slaw
1/4 cup fresh squeezed lime juice
2 Tbsp. Hill Country Fare Vegetable Oil
2 Tbsp. honey
2 Tbsp. rice vinegar
1/2 tsp. Alessi Sea Salt
1/4 tsp. Morton & Bassett Cayenne Pepper
Cut jicama in half and peel. Cut into 1/4-inch thick slices. Stack slices and cut into 1/4-inch thick strips. Cut strips into 1/4-inch pieces.
Remove stems and seeds from peppers. Chop peppers and cucumber into 1/4-inch pieces. Toss salad ingredients in a large bowl.
Combine dressing ingredients in a separate small bowl. Drizzle over salad; toss and serve.
Calories: 88, Cholesterol: 0mg, Sodium: 159mg, Carbohydrates: 14g, Protein: 1g
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