(Serves 6)
Preparation time: 15 minutes

This salad is cool, crisp, and colorful.

Ingredients:

• 1 medium jicama, diced (about 2 cups)
• 1 large carrot, peeled and cut into 1-inch strips
• 1 red bell pepper, cut into 1-inch strips
• 1 small sweet onion, thinly sliced (about 1/2 cup)
• 2 tablespoons finely chopped cilantro
• 3 tablespoons canned, reconstituted dry or homemade vegetable broth
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon stone ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Instructions:

1. Combine the jicama, carrot, bell pepper, onion, and cilantro in a salad bowl and toss to mix.
2. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.

Tips:

• To reduce the fat in your diet, substitute vegetable broth or bean cooking liquid for oil in salad dressings.
• Seasoned rice vinegar makes a delicious salad dressing by itself, or use it as an addition to salad dressings in place of oil.
• Add 1/2 cup of sliced radishes for added color and flavor.
• An easy way to make your own vegetable broth is to simply collect the cooking liquid from steamed or boiled vegetables. Refrigerate until ready to use.

Nutrition information per serving: 32 calories; 1 g protein; 7 g carbohydrate; 0 g fat; 264 mg sodium; 0 mg cholesterol

Originally published on PCRM.org and republished with permission