Shred cabbage, carrots and jícama using the large-hole side of a box grater. Mix with salad dressing and mustard. Season with salt and pepper.
calories 93 carbohydrates 14 fat 3 saturated fat 1 mono unsaturated fat 0 protein 2 cholesterol 4 fiber 5 potassium 270
This recipe has been added to the following public cookbooks:
jacks eats
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Photograph by EatingWell
Find dozens of delicious and nutritious Mediterranean recipes from EatingWell - from classic Parsley Tabbouleh to Herbed Lamb Chops with Greek Couscous Salad. Plus savory, summery seafood recipes.
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