Here’s a bright and refreshing change from cole slaw or carrot salad, mixing the snap of jicama, carrots, and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish. An unexpected sweetness comes from mini bits of pineapple, all of it dressed in a mayonnaise base enlivened by honey, garlic, and ginger. 

Serves: 16
Prep Time: 30 minutes
Cook Time: 0 minutes

4 cups napa cabbage, shredded
1 teaspoon fresh ginger, minced
3 cups jicama, julienned
1/4 cup lime juice
2 cups red bell pepper, julienned
2 tablespoons honey
1 cup carrot, julienned
1/3 cup light mayonnaise (or Vegenaise)
2 cups fresh pineapple, diced
1/8 teaspoon cayenne pepper
2 tablespoon fresh garlic, minced

1. In a large bowl combine the napa cabbage, jicama, red bell pepper, carrots and pineapple. Mix well.
2. Combine the ginger, garlic, lime juice, honey, light mayonnaise and the cayenne to make the dressing.
3. Fold dressing into the mixture thirty minutes prior to serving. 

Nutritional Data: calories 55.22g, fat 1.74g, sat fat 0.24g, cholesterol 1.56mg, sodium 37.24mg, carbohydrates 9.12g, fiber 1.77g, sugars 5.14g, protein 0.79g

This CREATION Life featured recipe is brought to you courtesy of AdventHealth Press.

Created by Executive Chef Edwin Cabrera, Copyright © AdventHealth Press