Mango Jicama Slaw
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Credit: Brian Corcoran, Executive Sous Chef, Harvard University, Cambridge, Mass.
The National Culinary Review, May 2014
1 large fresh mango, peeled, seeded, diced
1 small (10 oz.) jicama, peeled, shredded
¾ cup nonfat plain yogurt
¼ cup thinly sliced chives
1 t. honey
Salt and pepper, to taste
In large bowl, combine mango, Jicama, yogurt, chives, honey, and salt and pepper; mix gently. Cover; refrigerate.
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