Cabbage Salad with Jicama and Carrots

Name: Cabbage Salad with Jicama and Carrots (Ensalada de Repollo con Jícama y Zanahoria)
Cuisine: Mexican
Ingredients: ¼ cup (60 ml) fresh lime juice; ¼ cup (60 ml) white wine vinegar; 2 tablespoons olive oil; ⅛ teaspoon dry mustard; ½ head green cabbage, shredded; 2 medium tomatoes, seeded and diced; 2 celery ribs, chopped; 1 small sweet onion, thinly sliced; 1 medium carrot, peeled and shredded; ½ medium jicama, peeled and julienned; ½ medium jicama, peeled and julienned; ¼ cup (10 g) chopped cilantro; ¼ cup (40 g) raisins; 4 avocados, peeled, pitted, and sliced

Ensalada de Repollo con Jícama y Zanahoria

Preparation info

Serves
6

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

The cabbage, tomatoes, and carrots in this recipe are loaded with vitamins, such as vitamins A and C. This fiber-rich salad will also leave you satisfied! Add grilled chicken or your protein of choice for a complete meal.

Ingredients

Lime Vinaigrette

¼ cup (60 ml) fresh lime juice
¼ cup (60

Americas
Mexico
Vegan
Gluten-free

Method

To make the dressing, mix all the ingredients together in a small bowl. Set aside.
To assemble the salad, combine the cabbage, tomatoes, celery, onion, carrot, jicama, cilantro, and raisins in a large bowl. Add the dressing and toss gently. Top with the avocado slices and serve immediately.