Jicama Slaw
Serves 6 to 8
Time 10 min
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.
Special Diets:
Ingredients
- 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 fresh flat-leaf parsley
- 2 tablespoons rice vinegar
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
Method
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.
Serve immediately or chill to let flavors meld.
Nutritional Info:
Per serving: 120 calories (40 from fat), 4.5g total fat, 3g saturated fat, 15mg cholesterol, 180mg sodium, 16g carbohydrates (6g dietary fiber, 4g sugar), 3g protein.
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.
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Ingredients
- 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 fresh flat-leaf parsley
- 2 tablespoons rice vinegar
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt