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

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1998
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Ingredients

Ingredient Checklist

Directions

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

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Tips

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

Nutrition Facts

74.5 calories; protein 1.2g 2% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 6.3g 25% DV; sugars 3.4g; fat 1.6g 3% DV; saturated fat 0.3g 1% DV; cholesterol 1.9mg 1% DV; vitamin a iu 3081.2IU 62% DV; vitamin c 27.5mg 46% DV; folate 18.8mcg 5% DV; calcium 26.1mg 3% DV; iron 0.9mg 5% DV; magnesium 17.1mg 6% DV; potassium 245.7mg 7% DV; sodium 155.2mg 6% DV; thiaminmg 4% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I have to admit that I was skeptical of this recipe because it is so different from your typical cole slaw. However it tastes wonderful! It is creamy savory and It would go great with barbecue or a lighter dish (I had mine with shrimp). Plus the small amount of calories and 6 grams of fiber per serving gives me way less guild that any typical cole slaw. I did add a little red onion. Also the jicama is pretty juicy so I squeezed out the excess water and then let it sit in a strainer for 5 minutes before adding it. I will definitely make this again! Read More