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Jicama Slaw
Makes 6 Servings
*2 cups julienne of jicama
*1/2 cup julienne of carrot
*2 tablespoons fresh orange juice
*2 teaspoons fresh lemon juice
*1/2 teaspoon onion juice (See Notes)
*2 tablespoons plain non-fat yogurt
*2 tablespoons mayonnaise
*1 teaspoon honey
*Salt and white pepper to taste
1Combine all ingredients and toss to coat. Chill until ready to serve.
  • Make the onion juice by grating an onion and squeezing the juice from the pulp.
  • EACH INDIVIDUAL SERVING CONTAINS APPROXIMATELY: 62 calories, trace of protein, 7 grams carbohydrate, 4 grams fat.

Executive Chef Daniel Chong-Jimenez, The Spa at Norwich Inn, Norwich, CT