Jicama and Carrot Slaw
(makes 4 servings)
| 1 | small jicama, 1 pound (480 g), peeled and julienned |
| 3 | carrots, cleaned and grated |
| 1 | scallion, white part only, minced |
| 3 | tablespoons (45 ml) fat free sour cream |
| 3 | tablespoons (45 ml) fat free mayonnaise |
| 2 | tablespoons (30 ml) malt vinegar |
| 1 | small garlic clove, minced |
| 8 | pieces of Boston lettuce, washed and crisped |
- Place the jicama, carrot, and scallion in a bowl.
- In a small bowl, whisk together the sour cream, mayonnaise, vinegar, and garlic. Spoon onto the vegetables and toss.
- To serve, place 2 lettuce pieces on each of 4 plates. Divide the vegetable mixture between the plates and serve.
| Per serving: | 87 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 19 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 13 mg sodium. |
| Exchanges: | 3 vegetable |
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