Jicama Slaw

Jicama Slaw

Serves 6 to 8

A creamy dressing provides the perfect background for crunchy jicama and sweet corn kernels. Allow this salad to marinate for a few hours before serving; the flavors will blend nicely. From The Whole Foods Market Cookbook

  • 1 1/2 pound jicama, peeled
  • 3/4 cup sour cream
  • 1/2 cup chopped green onions
  • 1/2 cup frozen yellow corn kernels, thawed or 1 ear fresh corn, shucked, kernels removed
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
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Shred jicama on the large holes of a box grater. Working with one handful at a time, squeeze jicama firmly to remove excess liquid; discard liquid and transfer jicama to a large bowl.

Add sour cream, green onions, corn, beans, parsley, vinegar, cayenne and salt and fold together to combine.

Nutritional Info: 
Per Serving:120 calories (40 from fat), 4.5g total fat, 3g saturated fat, 15mg cholesterol, 180mg sodium, 16g carbohydrate (6g dietary fiber, 4g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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