Jicama Slaw | Cooking for kids

Family Child Care

Ingredients	Amount / Measure	Notes

Yambean (jicama), raw ㅤ 8 1/4 oz.
Peppers, sweet, green, raw ㅤ 3 3/8 oz.
Peppers, jalapeno, raw sliced 1 tbsp.
Carrots, raw shredded 3 3/8 oz.
Salt, table ㅤ 1/4 tsp.
Spices, mustard seed, ground ㅤ 5/8 tsp.
Garlic, raw ㅤ 1 7/8 tsp.
Vegetable oil, palm kernel ㅤ 1 tbsp.
Vinegar, cider ㅤ 1 tbsp., 1/2 tsp. ㅤ
Lime juice, raw ㅤ 1 tbsp.
Beverages, Orange juice, light, No pulp ㅤ 2/3 fl oz
Honey ㅤ 3/4 tsp.
Coriander (cilantro) leaves, raw ㅤ 3 tbsp., 2 5/8 tsp. ㅤ
Spices, pepper, black ground < 1/8 tsp.

INSTRUCTIONS

Wash produce. Peel jicama with a vegetable peeler. Deseed and devein peppers.
Julienne jicama and peppers, shred carrots (if they are whole), and mince cilantro
In a large bowl, combine all ingredients until incorporated. Refrigerate for at least 30 minutes before serving.

NUTRITION INFORMATION

Nutrition Facts

Jicama Slaw - Family Child Care

Serving Size

0.5 cup

Amount per Serving

Calories

50.837

% Daily Value*

Fat

2.43

g

4

%

Saturated Fat

1.857

g

12

%

Sodium

106.838

mg

5

%

Potassium

158.505

mg

5

%

Carbohydrates

7.184

g

2

%

Fiber

2.706

g

11

%

Sugar

2.768

g

3

%

Protein

0.711

g

1

%

Vitamin C

24.696

mg

30

%

Calcium

14.789

mg

1

%

Iron

0.394

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Jicama-Slaw-Childcare-Center-6.pdf

Age Group: Family Child Care
Serving Size: 6

Crisp jicama slaw with a tangy dressing.

Child Care Centers - 25 servings

Ingredients	Amount / Measure	Notes

Yambean (jicama), raw ㅤ 2 lbs., 2 oz. ㅤ
Peppers, sweet, green, raw ㅤ 14 oz.
Peppers, jalapeno, raw sliced 1/4 c.
Carrots, raw shredded 14 oz.
Salt, table ㅤ 1 tsp.
Spices, mustard seed, ground ㅤ 2 1/2 tsp.
Garlic, raw ㅤ 2 tbsp., 1 1/2 tsp. ㅤ
Vegetable oil, palm kernel ㅤ 1/4 c., 3/8 tsp. ㅤ
Vinegar, cider ㅤ 1/4 c., 2 1/4 tsp. ㅤ
Lime juice, raw ㅤ 1/4 c.
Beverages, Orange juice, light, No pulp ㅤ 2 3/4 fl oz
Honey ㅤ 1 tbsp.
Coriander (cilantro) leaves, raw ㅤ 1 c.
Spices, pepper, black ground 1/4 tsp.

INSTRUCTIONS

Wash produce. Peel jicama with a vegetable peeler. Deseed and devein peppers.
Julienne jicama and peppers, shred carrots (if they are whole), and mince cilantro
In a large bowl, combine all ingredients until incorporated. Refrigerate for at least 30 minutes before serving.

NUTRITION INFORMATION

Nutrition Facts

Jicama Slaw - Child Care Centers - 25 servings

Serving Size

0.5 cup

Amount per Serving

Calories

50.837

% Daily Value*

Fat

2.43

g

4

%

Saturated Fat

1.857

g

12

%

Sodium

106.838

mg

5

%

Potassium

158.505

mg

5

%

Carbohydrates

7.184

g

2

%

Fiber

2.706

g

11

%

Sugar

2.768

g

3

%

Protein

0.711

g

1

%

Vitamin C

24.696

mg

30

%

Calcium

14.789

mg

1

%

Iron

0.394

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Jicama-Slaw-Childcare-Center-25.pdf

Age Group: Child Care Centers
Serving Size: 25

Crisp jicama slaw with a tangy dressing.

Schools - 50 servings

Ingredients	Amount / Measure	Notes

Yambean (jicama), raw ㅤ 4 lbs., 4 oz. ㅤ
Peppers, sweet, green, raw ㅤ 1 lbs., 12 oz. ㅤ
Peppers, jalapeno, raw sliced 1/2 c.
Carrots, raw shredded 1 lbs., 12 oz. ㅤ
Salt, table ㅤ 2 tsp.
Spices, mustard seed, ground ㅤ 2 tsp.
Garlic, raw ㅤ 1/4 c., 1 tbsp. ㅤ
Vegetable oil, palm kernel ㅤ 1/2 c., 3/4 tsp. ㅤ
Vinegar, cider ㅤ 1/2 c., 1 tbsp., 1 1/2 tsp. ㅤ
Lime juice, raw ㅤ 1/2 c.
Beverages, Orange juice, light, No pulp ㅤ 5 3/8 fl oz
Honey ㅤ 2 tbsp.
Coriander (cilantro) leaves, raw ㅤ 1 pt.
Spices, pepper, black ground 1/2 tsp.

INSTRUCTIONS

Wash produce. Peel jicama with a vegetable peeler. Deseed and devein peppers.
Julienne jicama and peppers, shred carrots (if they are whole), and mince cilantro
In a large bowl, combine all ingredients until incorporated. Refrigerate for at least 30 minutes before serving.

NUTRITION INFORMATION

Nutrition Facts

Jicama Slaw - Schools - 50 servings

Serving Size

0.5 cup

Amount per Serving

Calories

50.228

% Daily Value*

Fat

2.386

g

4

%

Saturated Fat

1.855

g

12

%

Sodium

106.823

mg

5

%

Potassium

157.62

mg

5

%

Carbohydrates

7.151

g

2

%

Fiber

2.691

g

11

%

Sugar

2.76

g

3

%

Protein

0.68

g

1

%

Vitamin C

24.687

mg

30

%

Calcium

14.47

mg

1

%

Iron

0.383

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Jicama-Slaw-NSLP-50.pdf

Age Group: Schools
Serving Size: 50

Crisp jicama slaw with a tangy dressing.

Schools - 100 servings

Ingredients	Amount / Measure	Notes

Yambean (jicama), raw ㅤ 8 lbs., 8 oz. ㅤ
Peppers, sweet, green, raw ㅤ 3 lbs., 8 oz. ㅤ
Peppers, jalapeno, raw sliced 1 c.
Carrots, raw shredded 3 lbs., 8 oz. ㅤ
Salt, table ㅤ 1 tbsp., 1 tsp. ㅤ
Spices, mustard seed, ground ㅤ 1 tbsp., 1 tsp. ㅤ
Garlic, raw ㅤ 1/2 c., 2 tbsp. ㅤ
Vegetable oil, palm kernel ㅤ 1 c., 1 1/2 tsp. ㅤ
Vinegar, cider ㅤ 1 c., 3 tbsp. ㅤ
Lime juice, raw ㅤ 1 c.
Beverages, Orange juice, light, No pulp ㅤ 10 3/4 fl oz
Honey ㅤ 1/4 c.
Coriander (cilantro) leaves, raw ㅤ 1 qt.
Spices, pepper, black ground 1 tsp.

INSTRUCTIONS

Wash produce. Peel jicama with a vegetable peeler. Deseed and devein peppers.
Julienne jicama and peppers, shred carrots (if they are whole), and mince cilantro
In a large bowl, combine all ingredients until incorporated. Refrigerate for at least 30 minutes before serving.

NUTRITION INFORMATION

Nutrition Facts

Jicama Slaw - Schools - 100 servings

Serving Size

0.5 cup

Amount per Serving

Calories

50.228

% Daily Value*

Fat

2.386

g

4

%

Saturated Fat

1.855

g

12

%

Sodium

106.823

mg

5

%

Potassium

157.62

mg

5

%

Carbohydrates

7.151

g

2

%

Fiber

2.691

g

11

%

Sugar

2.76

g

3

%

Protein

0.68

g

1

%

Vitamin C

24.687

mg

30

%

Calcium

14.47

mg

1

%

Iron

0.383

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2023/04/Jicama-Slaw-NSLP-100.pdf

Age Group: Schools
Serving Size: 100

Crisp jicama slaw with a tangy dressing.