|1/4 cup||Red onion; thinly sliced; thinly sliced|
|1 1/2 teaspoon||Red wine vinegar|
|1/2 teaspoon||Dried tarragon; or cilantro; or cilantro|
|1 1/2 tablespoon||Orange juice|
|2 cup||Jicama; shredded; shredded|
|2 cup||Carrots; shredded; shredded|
|1 tablespoon||Fresh lime juice; or lemon; or lemon|
|1||Combine carrots, jicama, and onion in a large bowl. Set aside. Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serving. Makes 6 servings each a little less than 3/4 cup. From Ellen C. <firstname.lastname@example.org> Per serving: 44 Calories; less than one gram Fat (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 2 Vegetable Recipe by: MM list circa 1994 Posted to EAT-LF Digest by "Ellen C." <email@example.com> on Jun 23, 1999, converted by MM_Buster v2.0l.|
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