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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


  1. Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.

  2. 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.

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