Vegan Recipe: Jicama-Apple Coleslaw

Healthy B Daily


We heart coleslaw. Just reminds us of the good 'ole days when Mom didn't know her limits with boxed Franzia wine and Dad bragged about his maturing gut while ya'll feasted on backyard BBQ classics. Mom may still be oblivious to her alcohol limits, but luckily you've grown up and figured out that the store-bought crap was cramping your style.

Here's a healthy slaw treat to add to your plate. Great as a summer side or as a salad for a quick snack. Makes: 6 servings

What to Buy: 1/2 cup Vegenaise non-dairy mayonnaise 3 tablespoons rice wine vinegar 2 tablespoons lime juice 2 tablespoons evaporated cane sugar 1 tablespoon cilantro, chopped 3/4 teaspoon sea salt Freshly ground pepper, to taste 1 large Jicama bulb, peeled and cut into 3-inch matchsticks 2 carrots, peeled and cut into 3-inch matchsticks 1 large Granny Smith apple, cut into 3-inch matchsticks 1 cup red cabbage, chopped
Using a mandoline, food processor, or julienne vegetable peeler, cut the jicama, carrots, and apples into long, thick matchsticks. Chop the cabbage and add all of the vegetables to the bowl of dressing. Toss from the bottom up.

For more yummy treats, check out our vegan recipes here!

Serving Size 181 g; Calories 150; Fat 6 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Carbohydrates 21 g; Dietary Fiber 5 g; Protein 2 g