Ingredients
- One 8-ounce jicama, peeled and cut into 1/2-inch sticks
- 1 small cucumber, thinly sliced
- 1 medium orange, peeled and sectioned
- 1/4 cup white wine vinegar
- 2 tablespoons canola or corn oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Directions
- Combine the jicama, cucumber, and orange segments in a serving bowl.
- Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving:
Calories: 104
Fat: 7 grams
Fiber: 4 grams
Sodium: 150 miligrams
Protein: 1 grams
Carbohydrates: 10 grams
Sugars: 6 grams
Diabetic Exchanges
1/2 Fruit, 1 Vegetable, 1-1/2 Fat
Source: The New Family Cookbook for People with Diabetes