Broccoli Jicama Slaw Low Carb

Broccoli Jicama Slaw Low Carb-

Broccoli Jicama Slaw Low carb is an easy to make, healthy, tangy and slightly sweet coleslaw with broccoli, chopped jicama, walnuts, and unsweetened dried cranberries and has a paleo option.

This crisp and delicious Broccoli Jicama Slaw is a tasty lower carb alternative to apple broccoli slaw. I used chopped jicama to replace the apples, and I used a small amount of dried unsweetened cranberries to replace the raisins that are usually used in broccoli slaw.

The coleslaw turned out so yummy. My teen son, who hates raw broccoli, actually ate two servings and told me that "broccoli should always be served this way!". This is such a win for me. I still have trouble getting my picky boy to eat anything green!

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Broccoli is a nutrient-dense, naturally low carb, high fiber, cruciferous vegetable and has so many health benefits.

The Health Benefits of Broccoli:

• Packed with vitamins and minerals
• Contains antioxidants and Anti-Cancer properties
• Can help aid in reducing blood sugar
• Can help reduce inflammation
• Promotes healthy digestion and can prevent constipation

(Source)

Jicama is a sweet-tasting root vegetable that is low in sugars and full of nutrients and has much health benefits.

The Health Benefits of Jicama:

• High in antioxidants
• Promotes healthy digestion
• Contains good for gut bacteria
• Can reduce the risk of Cancer
• Contains inulin which can aid in weight loss

(Source)

Broccoli Jicama Slaw Low Carb Recipe-

Ingredients:

• 3 cups broccoli slaw mix (like Mann's organic broccoli coleslaw mix), or make your own broccoli slaw mix: 2 ⅔ cups shredded broccoli stalks (use the grater on a food processor), ¼ cup diced red cabbage, 2 tablespoon grated carrot
• 1 cup finely chopped broccoli florets
• 1 cup peeled chopped jicama
• Juice of one lemon
• 1 ½ teaspoon sweetener of choice: I used  1 ½ teaspoon Swerve or Lankanto for low carb or 1 ½ teaspoon honey for paleo version
• ¼ cup chopped walnuts
• 2 tablespoon dried cranberries no sugar added 

Dressing Ingredients:

• ⅓  cup mayonnaise
• 1 ½  tablespoon apple cider vinegar
• ½  teaspoon onion powder
• ½ teaspoon sea salt
• ¼   teaspoon celery seed

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Directions:

1. Add the shredded broccoli slaw mix and broccoli florets to a large bowl. Set aside.
2. Add peeled chopped jicama to a medium bowl. Add lemon juice and sweetener of choice. Toss jicama in lemon and sweetener. Set aside.
3. Whisk together the dressing ingredients and taste to adjust if needed.
4. Add jicama lemon juice mixture, cranberries, and walnuts to the slaw mixture and toss to mix.
5. Add the dressing and toss to make sure everything gets evenly coated. 
6. Serve, or can cover and refrigerate.  The slaw can be made up to one day in advance.

Nutritional Data: Yield: 4 cups, Servings: 8, Serving Size: ½ cup, Amounts per serving- Cal: 108, Carbs: 5g, Net Carbs: 3g, Fiber: 2 g, Fat: 9g, Saturated Fat: 1g, Protein: 1g, Sugars: 2g, Sodium: 175mg

Printable Recipe Card Below

Broccoli Jicama Slaw Low Carb

Stacey

Broccoli Jicama Slaw Low carb is an easy to make, healthy, tangy and slightly sweet coleslaw with broccoli, chopped jicama, walnuts, and unsweetened dried cranberries and has a paleo option.

5 from 11 votes

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Prep Time 8 mins

Cook Time 0 mins

Total Time 8 mins

Course gluten free, low carb, paleo, Side Dish

Cuisine side dish, vegetable side dish

Servings 8

Calories 108 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups broccoli slaw mix , like Mann's organic broccoli coleslaw mix, or can make your own broccoli slaw mix: use 2 ⅔ cups shredded broccoli stalks (use the grater or shredder on a food processor), ¼ cup diced red cabbage, 2 tablespoon grated carrot.
• 1 cup finely chopped broccoli florets
• 1 cup peeled chopped jicama
• Juice of one lemon
• 1 ½ teaspoon sweetener of choice: I used 1 ½ teaspoon Swerve or Lankanto for low carb or use 1 ½ teaspoon honey for paleo version
• ¼ cup chopped walnuts
• 2 tablespoon dried cranberries no sugar added

Dressing

• ⅓ cup mayonnaise
• 1 ½ tablespoon apple cider vinegar
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon celery seed

Instructions

 

• Add the shredded broccoli slaw mix and broccoli florets to a large bowl. Set aside.
• Add peeled chopped jicama to a medium bowl. Add lemon juice and sweetener of choice. Toss jicama in lemon and sweetener. Set aside.
• Whisk together the dressing ingredients and taste to adjust if needed.
• Add jicama lemon juice mixture, cranberries, and walnuts to the slaw mixture and toss to mix.
• Add the dressing and toss to make sure everything gets evenly coated.
• Serve, or can cover and refrigerate. The slaw can be made up to one day in advance.

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Notes

*all nutritional dat are estimates based on the product I used*

Yield: 4 cups, Servings: 8, Serving Size: ½ cup of slaw, Amounts per serving- Net Carbs per Serving: 3g.

Nutrition

Serving: 0.5cupCalories: 108kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 175mgFiber: 2gSugar: 2g

Keyword broccoli jicama slaw, broccoli salad, jicama salad, low carb broccoli jicama slaw

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