Jicama Slaw with Lime-Chipotle Dressing
1 big carrots shredded
1/2 a small purple cabbage, shredded
2 cups shredded jicama
1/2 cup celery, chopped
about a palm-full of chopped cilantro
2 T fresh lime juice
1 T soy sauce, tamari or Bragg's
1 T oil of your choice
1/2 tsp garlic powder
1/4 tsp chipotle powder
2 tsp nutritional yeast
Mix up the veggies in a bowl
Put all the the dressing ingredients in a jar, cap, shake
then pour it over the veggies, stir, taste, modify to your liking.
I like the crunch the celery gives, but I'd say it's optional. I like pretty much everything spicy. For my husband? Not so much. The 1/4 teaspoon chipotle powder is very mild. If it was just for me, I bump it up a bit. You can use regular cabbage, but the purple makes it kinda pretty. And check it out: a servings equals 49 calories, 3 grams of fiber, 94% of your vitamin A and 26% of your vitamin C.
For more jicama and other healthy food ideas, check out the blog What I'm Eating Now and What's Eating Me.