Nutrition Information (per serving)
12 (½ cup ea.)
2 cups shredded green cabbage
1 cup shredded carrots
2 cup shredded jicama
1 cup non-fat sour cream
¼ cup white distilled vinegar
¼ cup cane sugar
1 tsp celery salt
Pinch freshly ground black pepper
- In a large bowl, combine vegetables and toss until thoroughly mixed.
- Combine all dressing ingredients in a small bowl and mix thoroughly.
- Add dressing to vegetables and toss until evenly coated.