March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
Jicama is a white, fibrous root vegetable native to Mexico. When peeled and sliced, its subtly sweet flavor and refreshing crunchiness make it a perfect substitute for cabbage in coleslaw. After assembling, leave this dish in the refrigerator for at least 1 hour to let flavors come together.
2 cups jicama, peeled and julienned
1 medium Honeycrisp apple, grated
½ cup carrot, grated (about 1 small carrot)
⅛ cup green onion, finely sliced (green part only)
1 tablespoon fresh lemon juice
½ cup Greek yogurt with honey*
1 teaspoon ginger, grated
⅛ teaspoon salt
- In a large mixing bowl, combine jicama, apple, carrot and green onion. Add fresh lemon juice to add a hint of acidity and prevent browning of the jicama and apple.
- In a separate bowl, mix together the yogurt, ginger and salt. Pour the yogurt mixture over the salad and mix well.
- Refrigerate for at least 1 hour before serving.
- For a less sweet version of this slaw, substitute plain Greek yogurt for Greek yogurt with honey.
- If you do not have a grater, you can use a vegetable peeler to cut apple and carrots into fine ribbon-like pieces.
Serving size: ½ cup
Calories: 50; Total fat: 0g; Sat. fat: 0g; Chol.: 0mg; Sodium: 60mg; Carb.: 11g; Fiber 3g; Sugars: 6g; Protein 1g