Citrus-Spiked Jicama and Carrot Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don't have one, coarsely shred them. Ingredients:
4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound) |
2 cups (1 1/2-inch) julienne-cut carrot |
1/2 cup thinly vertically sliced red onion |
1/4 cup fresh orange juice |
1 teaspoon grated lime rind |
3 tablespoons fresh lime juice |
1 1/2 teaspoons sugar |
1/4 teaspoon salt |
1 tablespoon chopped fresh cilantro |
fresh cilantro sprigs (optional) |
Directions:
1. Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.
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