Directions:
- Peel jícama and carrot and with the fine shredding disk of a food processor shred coarse. (Alternatively, peeled vegetables may be cut into fine julienne strips.) Separate onion into rings. In a bowl whisk together vinegar, mustard, and oil until emulsified. Add jícama, carrot, onion, and salt and pepper to taste and toss well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.63 Kcal (953 kJ) | ||
| Calories from fat | 127.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.2g | 22% | |
|---|---|---|---|
| Sodium | 87.42mg | 4% | |
| Potassium | 444.12mg | 9% | |
| Total Carbs | 23.61g | 8% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 11.05g | 44% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 41.5mg | 69% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.9mg | 11% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.56 Kcal (337 kJ) | ||
| Calories from fat | 45.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 22% | |
|---|---|---|---|
| Sodium | 30.94mg | 4% | |
| Potassium | 157.17mg | 9% | |
| Total Carbs | 8.35g | 8% | |
| Sugars | 2.46g | 28% | |
| Dietary Fiber | 3.91g | 44% | |
| Protein | 0.98g | 6% | |
| Vitamin C | 14.7mg | 69% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 11% | |
| Calcium | 16mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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