1 small jicama, peeled, cut into 2-inch matchlike sticks (about 2 cups)
8 radishes, cut lengthwise in half, then crosswise into thin slices
1/2 cup slivered red onions
1/2 cup coarsely chopped fresh cilantro
1 jalapeño pepper, seeded, minced
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Let's Make It
Mix mayo, dressing and lime zest until blended.
Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
Refrigerate 2 hours or until chilled.
Prepare using KRAFT Zesty Italian Dressing and orange zest.
This crunchy low-sodium coleslaw is high in vitamin C from the combination of cabbage and jicama.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.