- 1 3/4 pounds jicama
- 3/4 cup Lucerne Low-fat Sour Cream
- 3/4 cup sliced green onions
- 1/4 cup chopped parsley
- 2 tablespoons rice vinegar
- 2 tablespoons prepared horseradish, or more to taste
- Salt
- Peel jicama; cut into 3 or 4 pieces, then shred (preferably using food processor). Place shreds in a colander and rinse with cold water until water runs clear. Drain well.
- In a large bowl, combine jicama, sour cream, green onions, parsley, vinegar, and horseradish; mix lightly until well combined. Season to taste with salt.