California Avocado season has ended.

Jicama Avocado Slaw on Rice Crackers

Total time:

10 min

Prep time:

n/a

Cook time:

10 min

Nutritional Highlights (Per serving) See Full
100 Calories
4.5 g Fat
4 g Fiber
330 mg Sodium
14 g Carbs
Jicama Avocado Slaw on Rice Crackers

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Coleslaw takes an Asian turn with this savory jicama avocado slaw atop rice crackers. Peel the coarse outer layer of jicama to reveal a crunchy, nutritious addition to this cabbage-less slaw. Using soy sauce without gluten and rice crackers makes for a savory, gluten-free snack.

Ingredients

Serves: 4

1 Tbsp. lime juice
1 tsp. sesame oil
1 Tbsp. gluten-free soy sauce
1/4 cup rice vinegar
1 tsp. sugar
1/2 ripe Fresh California Avocado, peeled, seeded and diced
1 cup shredded jicama
1 cup shredded carrots
12 medium-sized round rice crackers

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

  1. To make dressing, whisk together lime juice, sesame oil, soy sauce, rice vinegar and sugar.
  2. Combine dressing with avocado, jicama, and carrots.
  3. Spoon slaw on to crackers.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2014, Katie Ferraro, MPH, RD, CDE

Nutrition information per serving

Calories 100
Total Fat 4.5 g (Sat 0.5 g, Trans 0 g, Poly 1 g, Mono 2.5 g)
Cholesterol 0 mg
Sodium 330 mg
Potassium 280 mg
Total Carbohydrates 14 g
Dietary Fiber 4 g
Total Sugar 4 g
Protein 2 g

Vitamin A 2009 IU; Vitamin C 11 mg; Calcium 20 mg; Iron 1 mg; Vitamin D 0 IU; Folate 27 mcg; Omega 3 Fatty Acid 0.03 g

% Daily Value*: Total Fat 7%; Vitamin A 40%; Vitamin C 20%; Calcium 2%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Katie Ferraro, MPH, RDN, CDE is a Registered Dietitian and diabetes educator specializing in child and family nutrition. She is a media spokesperson and an assistant clinical professor of nutrition at the University of San Diego and the University of California, San Francisco. Katie is the author of a number of nutrition books, the mom of seven small children, and a firm believer that good food fuels strong families!

Katie is a registered dietitian nutritionist for the California Avocado Commission. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization..

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