Prep 10 mins
Cook 0 mins
- 3 cups thinly sliced green cabbage
- 2 cups julienne-cut peeled jicama (3 x 1/4-inch)
- 1 (11 ounce) can mandarin oranges in light syrup, drained
- 2 tablespoons white vinegar
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (8 ounce) carton plain low-fat yogurt
- Combine first 3 ingredients in a large bowl.
- Combine vinegar, salt, pepper, and yogurt in a small bowl; stir well.
- Pour yogurt mixture over cabbage mixture; toss gently to coat. Cover and chill.