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Jicama Coleslaw

Nutrition per serving    (USDA % daily values)
CAL
178
FAT
34%
CHOL
0%
SOD
13%

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Ingredients for 4 servings

3 dashes hot pepper sauce (optional)

1 lb jicama , peeled and cut into thin, matchlike strips about 2-inches long (4 cups)

1/4 teaspoon salt

1 cup carrot , shredded (about 2 medium)

3 tablespoons vinegar (your choice)

1 cup red cabbage or green cabbage , shredded (can use both)

3 tablespoons salad oil

1/4 cup thinly sliced green onion

1/8 teaspoon black pepper

1 tablespoon honey

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