Jicama Slaw

For fastest results, use a food processor to shred the jicama (although you can shred it by hand).
Makes about 6 servings


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About 1 3/4 pounds jicama
3/4 cup reduced-fat or regular sour cream
3/4 cup chopped green onions with tops
1/4 cup chopped parsley
2 tablespoons rice vinegar
2 to 3 tablespoons prepared horseradish


1. Peel and coarsely shred jicama. Put shreds in a colander and rinse with cool water until water runs clear. Drain well.

2. Put jicama in a bowl; mix in sour cream, green onions, parsley, rice vinegar, and horseradish. Season to taste with salt.

Nutritional analysis per 1/2 cup.

Created date

October 2003

Nutritional Information

Calories 52
Caloriesfromfat 37 %
Protein 1.6 g
Fat 2.1 g
Satfat 1 g
Carbohydrate 7.1 g
Fiber 3.2 g
Sodium 14 mg
Cholesterol 5 mg