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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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For light dressings, we prefer to use white vinegars to prevent the vegetables from becoming discolored. Ingredients:
1 cup shredded carrot (about 2 large carrots) |
1 cup shredded red cabbage |
1/2 cup shredded jicama (about 1/2 small jicama) |
3 tablespoons white balsamic vinegar |
1 tablespoon chopped fresh mint |
1 tablespoon olive oil |
1 tablespoon honey |
1/4 teaspoon salt |
Directions:
1. Stir together all ingredients. Cover and chill until ready to serve.
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