Jicama Slaw

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

Yield: Makes about 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 37%
  • Protein: 1.6g
  • Fat: 2.1g
  • Saturated fat: 1g
  • Carbohydrate: 7.1g
  • Fiber: 3.2g
  • Sodium: 14mg
  • Cholesterol: 5mg


  • 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
  • Salt


  1. 1. Peel and coarsely shred jicama. Put shreds in a colander and rinse with cool water until water runs clear. Drain well.
  2. 2. Put jicama in a bowl; mix in sour cream, green onions, parsley, rice vinegar, and horseradish. Season to taste with salt.
  3. Nutritional analysis per 1/2 cup.
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