This Broccoli Jicama Slaw is a refreshing and crunchy low-carb side dish or salad option. With a delicious combination of finely chopped broccoli, julienned jicama, sliced almonds, and fresh parsley, all tossed in a tangy mayo-based dressing, it's perfect for a keto-friendly or paleo diet.
Ingredients: 1 head broccoli, finely chopped. 1 jicama, peeled and julienned. 1/4 cup sliced almonds. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.
Instructions: In a large mixing bowl, combine the chopped broccoli, julienned jicama, sliced almonds, and chopped parsley. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined. Pour the dressing over the broccoli and jicama mixture, and toss until evenly coated. Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. Before serving, give the slaw a final toss and adjust the seasoning if needed. Serve chilled as a refreshing and crunchy low-carb side dish or salad option. Enjoy your Broccoli Jicama Slaw!
Paige
