Mexican Style Slaw

Name: Mexican Style Slaw
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tablespoons soy sauce; 2 small limes, juiced; 1 tablespoon toasted sesame oil; 1 tablespoon sugar; 1 dried arbol chile or any small, spicy red dried chile, stemmed, seeded, and cut into rings; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 cups shredded peeled jicama (from 1 small jicama); 3 medium raw beets, peeled and shredded; 1 cucumber, peeled, seeded, and grated or thinly sliced

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Good To Go

Mexican Style Slaw

1 Review

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

116

Total Fat

4

Saturated Fat

1

Carbohydrates

21

Dietary Fiber

6

Sugar

10

Protein

3

Cholesterol

0

Sodium

551

Total: 15 min
Prep: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

116

Total Fat

4

Saturated Fat

1

Carbohydrates

21

Dietary Fiber

6

Sugar

10

Protein

3

Cholesterol

0

Sodium

551

Total: 15 min
Prep: 15 min

Ingredients

Dressing:

2 tablespoons soy sauce

2 small limes, juiced

1 tablespoon toasted sesame oil

1 tablespoon sugar

1 dried arbol chile or any small, spicy red dried chile, stemmed, seeded, and cut into rings

1 teaspoon salt

1 teaspoon freshly ground black pepper

Salad:

2 cups shredded peeled jicama (from 1 small jicama)

3 medium raw beets, peeled and shredded

1 cucumber, peeled, seeded, and grated or thinly sliced

Directions

Dressing: Mix the soy sauce, lime juice, sesame oil, sugar, chile, salt and pepper in a medium bowl.
Salad: In a large salad bowl, add the jicama, beets, and cucumber along with the dressing and toss to combine. Cover and refrigerate until chilled. Serve cold.