Jicama and Carrot Slaw
Two juices, pineapple and lime, are used for a dressing in this slaw.
- Servings: 14
Source: Martha Stewart Living, September 1996
- 1 1/4 cups pineapple juice
- 1/2 cup fresh lime juice
- 1/2 cup olive oil
- Salt and freshly ground pepper, to taste
- 1 teaspoon ground coriander
- 4 pounds jicama (about 2 large)
- 3 pounds carrots
Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.