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Nutrition Facts
Serving Size 159 g
(Approx. 8 Servings)
Amount Per Serving
Calories 90 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 220 mg 9%
Total Carbohydrate 15 g 5%
Dietary Fiber 4 g 16%
Sugars 9 g
Protein 1 g
Vitamin A 15% Iron 4%
Vitamin C 160% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Confetti Salad
Prep Time
15 minutes
Cook Time
Total Time
15 minutes
8  People


Recipe makes 8 Servings

1/2 medium jicama, peeled
1 red bell pepper
1 yellow bell pepper
1/2 hot house cucumbers, unpeeled
10 Oz angle hair cole slaw
1/4 cup(s) lime, juiced
2 Tbsp H-E-B Vegetable Oil
2 Tbsp Hill Country Fare Honey
2 Tbsp Star Rice Vinegar
1/2 Tsp Alessi Sea Salt
1/4 Tsp cayenne pepper
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Cut jicama in half and peel. Cut into 1/4 inch thick slices then into 1/4 inch pieces.
Remove stems and seeds from peppers. Chop peppers and cucumber into 1/4-inch pieces.
Toss all vegetables and cole slaw in a large bowl.
Combine dressing ingredients: fresh lime, oil, honey, rice vinegar, sea salt and cayenne pepper in a separate small bowl.
Drizzle over salad, toss and serve.



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