Citrus-Spiked Jicama and Carrot Slaw
From Cooking Light: recipe webpage

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them.


4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
2 cups (1 1/2-inch) julienne-cut carrot
1/2 cup thinly vertically sliced red onion
1/4 cup fresh orange juice (I'd substitute a combination of 1 Tbsp of reduced-sugar orange juice, 2 Tbsp of orange SF syrup, and water to fill a 1/4 cup measure.]
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 1/2 teaspoons sugar [I'd substitute Splenda]
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
Fresh cilantro sprigs (optional)

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

Yield: 6 servings (serving size: 1 cup)

CALORIES 65(3% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 26mg; SODIUM 116mg; FIBER 5.7g; IRON 0.8mg; CARBOHYDRATE 15.5g
Cooking Light, JULY 2004