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.|