Ingredients:
- 1 cup julienned green cabbage
- 1 cup julienned chayote squash
- 1 cup julienned jicama
- salt and ground pepper
Directions:
- Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.
- Cook's Note: Best served on fish tacos. Prepare your choice of fish per your liking (beer battered wahoo is our usual). Serve in a soft tortilla topped with jicama chayote slaw, pico de gallo and your other favorite south of the border condiments!
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 16.94 Kcal (71 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 6.58mg | 0% | |
| Potassium | 91.22mg | 2% | |
| Total Carbs | 3.38g | 1% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 39.5mg | 66% | |
| Calcium | 6.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 21.89 Kcal (92 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 8.51mg | 0% | |
| Potassium | 117.88mg | 2% | |
| Total Carbs | 4.37g | 1% | |
| Sugars | 2.45g | 8% | |
| Dietary Fiber | 1.24g | 4% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 51mg | 66% | |
| Calcium | 8.4mg | 1% | |
* 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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