Jicama Slaw

1 Review
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Active

  • Ready In

  1. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Per serving: 74 calories; 2 g fat(0 g sat); 6 g fiber; 15 g carbohydrates; 1 g protein; 19 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 3081 IU vitamin A; 27 mg vitamin C; 26 mg calcium; 1 mg iron; 155 mg sodium; 246 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable

Reviews 1

April 13, 2010
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By: EatingWell User
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!