Mango-Almond Jicama and Cabbage Salad
Try this Mango-Almond Jicama and Cabbage Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 1 tablespoon rice vinegar
- 1/4 easpoon red pepper flakes
- for the dressing:
- for the rest:
- 2 tablespoons freshly squeezed lime juice
- 1 cup cooked edamame
- 1.5 cups diced mango (about 1 full mango)
- 1.5 tablespoon chopped cilantro
- 1/4 up unsweetened almond milk
- 1 medium jicama peeled blade c
- 1 cup diced scallions
- 1 cup of spiralized red cabbage (using blade a)
- Carbohydrate 0.67507812452956 g
- Cholesterol 0 mg
- Fat 0.00578124999511282 g
- Fiber 0.0328750003782657 g
- Protein 0.0337593749714615 g
- Saturated Fat 0.000618124999477468 g
- Serving Size 1 1 Serving (14g)
- Sodium 872.436875000216 mg
- Sugar 0.642203124151294 g
- Trans Fat 0.00252343749786681 g
- Calories 3 calories
Place all of the ingredients for the dressing into a blender and blend until smooth. Taste and adjust, if necessary.Combine the jicama noodles, scallions, edamame and spiralized cabbage into a large mixing bowl and toss to combine. Drizzle with the dressing, toss again and set aside in the refrigerator. Let chill for 10 minutes, then toss together and plate. Garnish each bowl with avocado.
