Jicama Cole Slaw

• 1/3 cup candied pecan halves, chopped
• 1/4 cup plain yogurt
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon agave sweetener
• Kosher salt and freshly ground black pepper
• 1 pound jicama, peeled and cut into 1/2-inch matchsticks
• 2 small Granny Smith apples, sliced into 1/2-inch matchsticks (about 1 cup)
• 1 cucumber, peeled, seeded and cut into 1/2-inch matchsticks

1. Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes.
2. Set aside.
3. Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl.
4. Whisk until evenly incorporated.
5. Season with salt and pepper.
6. Combine the yogurt dressing with the jicama, apples and cucumbers.
7. Toss and make sure everything is evenly dressed.
8. Add the pecans and toss to combine.
9. Taste for seasoning and add salt and pepper if needed.
10. Serve immediately or at room temperature.

candied pecan, plain yogurt, fresh cilantro, mayonnaise, lemon juice, agave sweetener, kosher salt, jicama, apples, cucumber

Taken from www.foodnetwork.com/recipes/marcela-valladolid/jicama-cole-slaw.html (may not work)