Jicama, Carrot, and Radish Slaw

Serves: 6 Preparation time: 0-4 hrs Cooking time: 0 Difficulty: Easy - for beginners Dietry guidance: v 
Tags: salad ·

Ingredients

1 lg jacama
2 lg carrots, peeled, julienned or shredded
8 lg radishes, julienned or shredded
1/3 c coursely chopped cilantro
1 lg red or green chili, seeded and minced
1 tsp grated lime zest
2 TBS extra-virgin olive oil
1 tsp Kosher salt

Method

1. Using a paring knife, cut away the thin brown skin and the outer 1/8-inch of flesh from the jicama. Halve jicama horizontally. Place halves cut side down and cut into scant 1/4-inch thick slices. Stack a few slices and cut into thin julienne strips.

2. Combine jicama, carrots, radishes and remaining ingredients in a large salad bowl and toss until evenly dressed. Serve immediately or refrigerate uo to 3 hours and serve chilled.

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