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Nutrition Facts
Serving Size 148 g
(Approx. 8 Servings)
Amount Per Serving
Calories 80 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 15 mg 1%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 1 g
Vitamin A 60% Iron 2%
Vitamin C 80% 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.

Rio Grande Valley Citrus Slaw

Prep Time
30 minutes
Cook Time
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1 lime, juiced
2 ruby red grapefruits, sectioned
1 H-E-B Peeled Garlic
1 Tsp habañero pepper, chopped with seeds and veins removed
3/4 cup(s) cilantro (reserve 1/4 cup)
1 1/2 Tbsp H-E-B Extra Virgin Olive Oil
2 cup(s) red cabbage
1 cup(s) jicama, shredded
1 cup(s) Hill Country Fare Sliced Carrots
1 large navel orange, sectioned, with seeds and membranes removed
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To make habanero grapefruit dressing, combine lime juice, 1 cup grapefruit sections, garlic clove, habanero pepper, 1/3 cup cilantro and olive oil in a blender or food processor.
Process for about 30 seconds to a chunky texture. Pour into a cruet and set aside.
Layer cabbage, jicama, carrots, 1/4 cup cilantro, 1 grapefruit and orange sectioned in a salad bowl or platter.
Cover with plastic wrap and chill for 30 minutes or until ready to serve.
Toss salad ingredients with 1/2 cup of the dressing and serve.



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