Jicama Slaw

I tried jicama for the first time just a few months ago, after I discovered it had fewer carbs than carrots. I was surprised by how sweet it is. I based this dish on a recipe for Green Apple Slaw that I'd found while researching coleslaw variations. The jicama adds a nice sweetness to the mix without all the carbs you'd get using apples.

¾ c mayonnaise
3 T vinegar
¾ t salt
Dash of black pepper
Dash of cayenne pepper
4½ c shredded cabbage (11 oz)
1¾ c shredded jicama (8 oz)
¾ c shredded carrot (3 oz)
½ c coarsely chopped roasted almonds (2 oz)

1. Stir together mayonnaise, vinegar, salt, and peppers until smooth.
2. Pour dressing over vegetables and almonds, mixing until thoroughly combined.
3. Refrigerate several hours or overnight. Stir before serving.

Nutrition Facts

Serving Size 1 c Serving per Recipe 8

Amount per Serving Calories 202 Total Fat 18.9 g   Saturated Fat 2.6 g   Polyunsaturated Fat 1.0 g   Monounsaturated Fat 2.4 g Cholesterol 6 mg Sodium 363 mg Potassium 228 mg Total Carbohydrates 7.0 g   Dietary Fiber 3.4 g   Sugars 1.3 g Protein 2.6 g