MealsApril-May 2011

Gluten-Free Lime Jicama Coleslaw


A lime-mayo sauce enhances fresh, crunchy vegetables in this refreshing salad.

¼ cup gluten-free mayonnaise*
1 teaspoon lime juice
1 teaspoon apple cider vinegar
1 teaspoon maple syrup
½ red cabbage head, sliced thinly
1 small carrot, grated
¼ cup fresh jicama, grated
2 tablespoons white onion, grated
-Salt and pepper, to taste

1. In a medium bowl, combine mayonnaise, lime juice, vinegar and syrup.

2. Add sliced and grated vegetables to sauce and mix thoroughly. Salt and pepper to taste.

3. Cover and refrigerate at least 1 hour to chill and combine flavors before serving.

Each serving contains 105 calories, 5g total fat, 1g saturated fat, 0g trans fat, 4mg cholesterol, 142mg sodium, 15g carbohydrate, 3g fiber, 2g protein.

*TIP Vegenaise is a dairy-free, egg-free mayonnaise product. It is available at

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook. To buy this cookbook, click here.

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