| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup fresh lime juice
- 1 tablespoon Mexican crema or sour cream
- Kosher salt
- 1/2 teaspoon ground cumin
- 3 scallions, chopped
- 1 small clove garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 medium red cabbage, thinly sliced
- 1/2 medium jicama, peeled and cut into matchsticks
Instructions
- Whisk the lime juice, crema and 1/2 teaspoon salt together in a large bowl. Add the cumin, scallions and garlic and let stand 5 minutes. Add the cilantro, cabbage and jicama and toss to coat. Let stand for 15 minutes, tossing occasionally. Serve immediately or refrigerate up to 1 day (the cabbage will release its color and turn the slaw pink over time).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 31 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 179 mg |
Reviews
Good recipe! I made it with a red onion and added more crema
Fresh and crisp! Great for a low cal snack!
It’s not a great slaw to eat on its own but it’s great in a taco!