Carrot Jicama Salad (Paleo, Whole30) (Gluten-Free Nightshade-Free Vegan Recipe Analysis)
Make this Carrot Jicama Salad for your next summer dinner. It's crunchy, refreshing, and tangy with a kick from ground chipotle pepper! Paleo, gluten-free, and whole30.
Full recipe at www.stephgaudreau.com
Serving
Compliance
Based on the Gluten-Free Nightshade-Free Vegan way of eating preset. View more Gluten-Free Nightshade-Free Vegan recipes.
Ingredients
2 large carrots (shredded (about 2 cups))
2 cup (256g) Carrots, Raw
1 small jicama (peeled and shredded (about 2 cups))
2 cup (240g) Yambean (jicama), Raw
1/4 cup mayo
0.25 cup (56g) Mayo
Ingredients
NON-GMO EXPELLER PRESSED CANOLA OIL, FILTERED WATER, LEMON JUICE, GARLIC, WHITE VINEGAR, 2% OR LESS OF THE FOLLOWING: ORGANIC SUGAR, SALT, PEA PROTEIN, SPICES, MODIFIED FOOD STARCH, BETA-CAROTENE, CALCIUM DISODIUM EDTA (TO PRESERVE FRESHNESS).
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1 tsp ground chipotle pepper
1 tsp (2g) Ground Chipotle
Ingredients
DRIED GROUND CHIPOTLE.
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1 tsp hot sauce
1 tsp (6.5g) Sauce, Hot Chile, Sriracha
1/4 cup chopped cilantro
0.25 cup (4g) Coriander (cilantro) Leaves, Raw
1 lime (juice)
1 lime yields (44g) Lime Juice, Raw
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp black pepper (to taste)
0.25 tsp (0.57g) Spices, Pepper, Black