Cherokee Jicama Cole Slaw

Course : Coleslaws
Serves: 1
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3 strips bacon
1 head shredded jicama -- chopped
1/2 cup shredded carrots
1 piece celery rib -- thinly sliced
1/2 cup whipping cream
1/3 cup sugar
2 1/2 tablespoons cider vinegar
1 teaspoon salt and ground black pepper to taste
1 teaspoon paprika

Preparation / Directions:

Cook bacon until crispy in oven or on top of stove. While bacon is cooking, in large bowl, combine jicama, Carrots and celery. When bacon is done, let cool. Set aside. In a small bowl, combine cream, sugar, vinegar and salt and pepper. Stir until sugar dissolves. Crumble bacon into jicama mixture. Mix well. Pour cream and sugar mixture over jicama/bacon mixture. Sprinkle with paprika. Toss well. Cover and refrigerate until ready to serve. Approximately 6 minutes.

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