Two juices, pineapple and lime, are used for a dressing in this slaw.
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.