Crispy Jicama Salad

Makes 6 servings

This salad is cool, crisp, and colorful.

1 medium jicama, diced (about 2 cups)
1 large carrot, peeled and cut into 1" strips
1 red bell pepper, seeded and cut into 1" strips
1 small sweet onion, thinly sliced (about 1/2 cup)
2 tablespoons finely chopped fresh cilantro
3 tablespoons Vegetable Broth
2 tablespoons seasoned rice vinegar
1 tablespoon lime juice
1 teaspoon stone-ground mustard
¹/₄ teaspoon salt
¹/₄ teaspoon crushed red pepper

Combine jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss. In a separate small bowl, mix broth, vinegar, lime juice, mustard, salt, and crushed red pepper. Pour dressing over vegetables and toss to mix.

Per serving (1/6 of recipe)

• Calories: 65
• Fat: 0.3 g
• Saturated Fat: 0.1 g
• Calories from Fat: 3.4%
• Cholesterol: 0 mg
• Protein: 1.3 g
• Carbohydrates: 15.2 g
• Sugar: 3.6 g
• Fiber: 6.4 g
• Sodium: 232 mg
• Calcium: 23 mg
• Iron: 0.8 mg
• Vitamin C: 62.2 mg
• Beta Carotene: 1379 mcg
• Vitamin E: 1 mg

Source: New Century Nutrition