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PrintMardi Gras Jicama Slaw
From The Whole Foods Market Cookbook
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.
Serves 6–8
- 1 1/2 pounds jicama
- 3/4 cup sour cream
- 1/2 cup chopped scallions
- 1/2 cup frozen corn kernels, thawed, or 1 ear of fresh corn, shucked, kernels removed
- 1/2 cup (cooked) black beans, rinsed and drained
- 1/2 cup chopped parsley
- 1/8 cup rice vinegar
- 2 teaspoons cayenne pepper
- 1 teaspoon sea salt
Peel and shred the jicama with a cheese grater, using the largest holes or the julienne blade of a food processor, and place in a bowl. Blend in the sour cream, scallions, corn, black beans, parsley, rice vinegar, cayenne pepper, and salt.
Nutrition Info
Per Serving (1/2 cup): calories 60; calories from fat 15; calories from saturated fat 10; protein 2g; carbohydrate 12g; total fat 1.5g; saturated fat 1g; cholesterol 5 mg; sodium 240 mg; 25% calories from fat