Jicama-Cilantro Coleslaw

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Number of Servings: 8
Serving Size: 1 cup

Ingredients:

• 1 Large Jicama, peeled and cut into julienne strips
• 1 head green cabbage, cored and finely shredded (or pre-washed bag of shredded cabbage from grocery store)
• 2 tsp sugar
• 2 tsp salt
• 1 Lime (or lime zest and no-carb RealLime juice)
• 1 T ground cumin
• ½ tsp ground cayenne pepper
• 1 Cup Walden farms mayonnaise or Kraft Miracle Whip light or Kraft Light Olive Oil Mayo
• 1 bunch of cilantro, coarsely chopped (1 cup)

Directions:

1. Toss first 4 ingredients in a large bowl. Let stand, covered 30 minutes.
2. Grate rind from a lime and squeeze juice to measure 3 tablespoons.
3. Stir together rind, juice, cumin, cayenne, and mayo in a small bowl.
4. Add to cabbage mixture, and toss well.
5. Toss in Cilantro.

Serve with Fish Taco’s wrapped in a lettuce wrap.

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