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.
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% dv).
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable
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- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique
- January/February 1998