For fastest results, use a food processor to shred the jicama (although you can shred it by hand).
Peel and coarsely shred jicama. Put shreds in a colander and rinse with cool water until water runs clear. Drain well.
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.
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