Need a low-carb salad as a side for a Mexican-style meal? This jicama chayote squash slaw fits the bill bringing a light, zesty flavour with just a hint of spice to the table.
Keto Mexican-Style Jicama Chayote Squash Slaw Recipe
Ingredients:
- 3 tablespoons fresh lime juice
- 1 clove garlic, minced
- 20 drops liquid stevia
- ⅓ cup extra virgin olive oil
- ¾ teaspoon ground cumin
- ¼ teaspoon white pepper
- Flaky sea salt (like Maldon or Fleur de sel, to taste
- ½ cup red onion, thinly sliced
- 1 chayote, pitted and julienned
- 1 jicama (around the same amount as chayote), julienned
- 1-2 tablespoons finely diced jalapeño chile pepper, seeded
- ⅓ cup finely chopped fresh cilantro
Directions:
In a large bowl, whisk together lime juice, liquid stevia, oil, cumin and salt. Add jicama, chayote, jalapeño and cilantro; toss gently.
Refrigerate, covered, for at least 4 hours or overnight (overnight is best) to allow the flavours to blend and set. Taste and season further if desired, then serve.
Did you try this keto Mexican-style jicama chayote squash slaw recipe out? If so, let me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. :)
