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.
gluten free, low carb, paleo, Side Dish
side dish, vegetable side dish
broccoli jicama slaw, broccoli salad, jicama salad, low carb broccoli jicama slaw
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 tbsp grated carrot.
finely chopped broccoli florets
peeled chopped jicama
Juice of one lemon
sweetener of choice: I used 1 ½ tsp Swerve or Lankanto for low carb or use 1 ½ tsp honey for paleo version
dried cranberries no sugar added
apple cider vinegar
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.
*all nutritional dat are estimates based on the product I used*
Yield: 4 cups, Servings: 8, Serving Size: 1/2 cup of slaw, Amounts per serving-
Net Carbs per Serving: 3g.