15 minutes prep time  |  Serves 6  

What you need:
 

• 1 medium jicama (about 10 oz)
• 2 medium carrots
• 1/4 head small green cabbage (about 10 oz)
• 3 Tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 c extra-virgin olive oil
• 1/2 c fresh parsley, chopped             
   

What you do:
 

1. In a food processor fitted with a shredding blade, coarsely shred the jicama and carrots. Switch to the slicing blade and thinly slice the cabbage. (Or use a hand grater for the jicama and carrots and slice the cabbage by hand.) Put the shredded and sliced veggies in a large bowl and set aside.
2. In a small bowl, whisk the balsamic vinegar, salt, and oil. Pour over veggie mixture and toss to coat thoroughly. Transfer to a portable container and sprinkle with fresh parsley. Serve chilled.

Per serving: 128 Calories, 1 g Protein, 10 g Carbohydrates, 4 g Fiber, 9 g Total fat (1 g sat, 7 g mono, 1 g poly), 123 mg Sodium, Vitamin K, Vitamin A, C, Vitamin E