Yield: 6 servings

Ingredients

1 cup diced jicama

1 cup shredded carrots

1 cup thinly sliced radishes

2 tablespoons white or golden balsamic vinegar

1/4 cup extra virgin olive oil

½ teaspoon chili powder

1 tablespoon lime zest

1 teaspoon salt

Directions

1. Place jicama, carrots, and radishes in serving bowl.
2. In separate, smaller bowl, whisk vinegar and slowly add oil to create a vinaigrette.
3. Add coriander, chili powder, lime zest, and salt; whisk until combined.
4. Pour over vegetables and mix well.
5. Serve room temperature or refrigerate.

Nutrition facts (per serving)

Calories: 110

Total fat: 9 g

Total carbohydrates: 6 g

Dietary fiber: 2 g

Sodium: 180 mg

Source: Kroger Mymagazine.us