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