Peel and coarsely shred jicama. Put shreds in a colander and rinse with cool water until water runs clear. Drain well.
Put jicama in a bowl; mix in sour cream, green onions, parsley, rice vinegar, and horseradish. Season to taste with salt.
Nutritional analysis per 1/2 cup.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.