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Jicama and Fruit Coleslaw With Cider Vinaigrette

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“My Mom is borderline diabetic but it doesn't mean she has to give up delicious foods. This is from Diabetic Living magazine. Substitute parsnips for the jicama if you cannot find the latter.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the vinaigrette in a non-reactive bowl by whisking all the ingredients together. Set aside.
  2. In a large salad bowl, combine both cabbage, jicama, carrot, fruit, green onion and fresh cilantro.
  3. Pour the cider vinaigrette over the salad and toss to combine.
  4. Cover salad and chill until ready to serve.
  5. Garnish with fresh cilantro leaves if desired.
  6. Each serving approximately 3/4 cup.

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