Jícama Slaw

http://www.eatingwell.com/recipes/jicama_slaw.html

From EatingWell:  January/February 1998

Crunchy jícama and carrots combine with a zesty dressing for a terrific summer side dish. It can be made ahead—perfect for summer potlucks.

4 servings, 3/4 cup each | Active Time: 15 minutes | Total Time: 1 1/4 hours (includes 1 hour chilling time)

Ingredients

• 1 pound jí­cama, peeled and shredded
• 1 large carrot, peeled and shredded
• 3 tablespoons lime juice
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon hot sauce
• Salt & freshly ground pepper, to taste

Preparation

1. Combine jícama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.

Nutrition

Per serving : 68 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 1 g Protein; 6 g Fiber; 160 mg Sodium; 243 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.