Carrot Jicama Salad (Paleo, Whole30)

Carrot Jicama Salad (Paleo, Whole30) (Nightshade-Free 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

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Compliance

Based on the Nightshade-Free way of eating preset. View more Nightshade-Free recipes.

611g

Ingredients

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2 large carrots (shredded (about 2 cups))

2 cup (256g) Carrots, Raw

256g
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1 small jicama (peeled and shredded (about 2 cups))

2 cup (240g) Yambean (jicama), Raw

240g
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1/4 cup mayo

0.25 cup (56g) Mayo

56g

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).

May not be a complete representation of the selected category.

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1 tsp ground chipotle pepper

1 tsp (2g) Ground Chipotle

2g

Ingredients

DRIED GROUND CHIPOTLE.

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1 tsp hot sauce

1 tsp (6.5g) Sauce, Hot Chile, Sriracha

6.5g
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1/4 cup chopped cilantro

0.25 cup (4g) Coriander (cilantro) Leaves, Raw

4g
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1 lime (juice)

1 lime yields (44g) Lime Juice, Raw

44g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp black pepper (to taste)

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g