1/2 jicama, peeled and julienned
1/4 cup dried cranberries
Dressing:
1/3 cup mayonaise
1/3 cup plain non-fat yogurt
2 Tbsp seasoned rice vinegar
1/2 tsp dried dill
1/4 tsp red pepper flakes
Whisk together the dressing and toss with the remaining ingredients. Allow slaw to rest in the refrigerator for 20-30 minutes, stirring every so often, to allow flavors to meld.
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