| 1 Tbsp. anise seeds |
3/4 teaspoon |
$13.24 per 26 ounces
|
$0.03 |
| 1/3 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 3 Tbsp. fresh lime juice |
2 1/4 teaspoons |
$1.49 per 15 fluid ounces
|
$0.04 |
| 2 Tbsp. sherry vinegar |
1 1/2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.07 |
| 1 tsp Dijon mustard Coarse salt and freshly cracked black pepper |
1/4 teaspoon |
$2.69 per 8 ounces
|
$0.01 |
| 1 x 2 pound piece jicama, peeled and cut into julienne |
1/2 lb |
$1.53 per pound
|
$0.77 |
| 1/2 lb carrots (about 3 large), peeled and cut into julienne |
2 oz |
$1.49 per pound
|
$0.19 |
| 1 x 3/4 pound piece red cabbage, shredded |
3 oz |
$0.99 per pound
|
$0.19 |
| 1/4 c. minced fresh parsley |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| Total per Serving |
$1.61 |
| Total Recipe |
$6.43 |
Suggestions?