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Shredded Carrot, Jicama, and Currant Slaw (P, TNT)
Source: "American Medical Association Family Health Cookbook," by Melanie Barnard and Brooke Dojny with Mindy Hermann and C. Wayne Callaway
Serves: 6

2 cups coarsely grated carrots
2 cups coarsely grated jicama
1 cup coarsely shredded red cabbage
1/4 cup dried currants
5 tbsp. reduced-fat mayonnaise
2 tbsp. fresh lemon juice
1 tbsp. white vinegar
2 tsp. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. black pepper

In a mixing bowl, combine the carrots, jicama, cabbage, and currants.

In a small bowl, whisk together the mayonnaise, lemon juice, vinegar, honey, mustard, salt, and pepper.

Pour the dressing over the salad and toss to mix well. Cover the salad and refrigerate it for at least one hour (up to four hours) before serving.

The authors attach the following note: "Jicama is a good source of vitamin C; 1/2 cup supplies 25 percent of the daily requirement...Jicama will keep in the refrigerator for at least a week...[After peeling, Use the vegetable immediately or store it in water to which a teaspoon of lemon juice has been added to retain color and crispness. Diced jicama is great in vegetable salads and adds crunch to salsas and sandwiches. it can also be used like water chestnuts in a stir-fry. Shredded jicama works well in a slaw or as a garnish for gazpacho."

Posted by Sandy Loeffler

Nutritional Info Per Serving: about 93 cal., 24 cal. from fat, 3g total fat, 1g sat fat, 0mg chol, 180mg sodium, 17g total carbs, 2g fiber, 1g protein