Crunchy Jicama Slaw
1/4 cup fresh lime juice
2 Tbsp fresh lemon juice
2 Tbsp olive oil (omit for oil-free)
1/4 tsp sea salt
2 cups peeled and sliced jicama, cut in very thin matchsticks
1 cup shredded or very thinly sliced red cabbage (or thinly sliced on a mandolin)
1/2 cup very thinly sliced green onion
1 cup chopped carrots, cut in very thin matchsticks (or shredded on a mandolin)
1/4 cup chopped cilantro
Instructions
- In a large bowl, whisk together the lime juice, lemon juice, olive oil, and sea salt.
- Add the sliced jicama, cabbage, onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, or a pinch of salt for balance.
- Enjoy on its own or with vegan tacos, enchiladas, bowls, salads, and more! Will keep well in the refrigerator for up to 3 days.
Adapted from Minimalist Baker