1 cups plain yogurt
Juice of two limes
2 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon chopped cilantro
1 to 2 teaspoons ground cumin
1 teaspoon salt
teaspoon ground black pepper
2 jicama, peeled and shredded (about 3 cups)
bunch green onions, sliced diagonally
1 red bell pepper, diced
Combine jicama, onions, and red bell pepper. Mix together yogurt, lime juice, cider vinegar, sugar, cilantro, ground cumin, salt, and pepper and pour over the jicama mixture.
Yield: 10 to 12 servings
Source: Adapted from a recipe by Emeril Lagasse
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