Jicama Slaw

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
55
protein 
Trace
sodium 
39 mg
carbohydrates 
7 g
fat 
2 g
fiber  
1 g
cholesterol 
0 mg
Servings 
8 (1/4 cup ea.)
Ingredients 

1¾ cups shredded jicama
⅓ cup diced onions
⅓ cup shredded carrots
1½ Tbsp diced cucumber
2 tsp extra virgin olive oil
1 Tbsp fresh lime juice
¼ tsp caraway seed
Pinch sea salt
Pinch freshly ground black pepper
Pinch celery salt
1 tsp cane sugar

Instructions 
  1. In a large bowl, thoroughly combine jicama, onion, carrots, and cucumber.
  2. In a separate bowl, mix remaining ingredients together, then toss together with vegetables. Chill.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.