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Cucumber-Jicama Slaw

Active Time: 30 minutes
Total Time: 30 minutes
Serves: 8


1 English cucumber, cut lengthwise in half, seeded, and thinly sliced (about 3 cups)
1 jicama (about 4- to 5-inch diameter), peeled and cut into matchstick pieces (about 3 cups)
1/2 (14-ounce) package classic coleslaw (about 3 cups)
1 small red onion, thinly sliced (about 1 cup)
1/4 cup coarsely chopped fresh cilantro leaves
4 limes
1/4 cup rice vinegar
1/4 cup Schnucks vegetable oil
2 tablespoons Schnucks pure honey
1 tablespoon peeled and grated fresh ginger
2 teaspoons fish sauce
1 teaspoon Sriracha chili sauce
1 cup chopped Schnucks dry roasted peanuts (optional)

1. In large bowl, toss cucumber, jicama, coleslaw, onion and cilantro until well combined. From limes, squeeze 1/3 cup juice.

2. In small bowl, with whisk, stir vinegar, oil, honey, ginger, fish sauce, Sriracha and lime juice; pour over vegetable mixture and toss until well coated. Top with peanuts, if using. Serve immediately. Makes about 8 cups.

Each serving: about 130 calories, 7 g total fat (1 g saturated), 0 mg cholesterol, 149 mg sodium, 17 g carbohydrate, 5 g fiber, 10 g sugars, 2 g protein

Cook’s Wisdom
Dressing can be prepared and refrigerated up to 2 days in advance. Stir dressing before tossing with vegetable mixture.