Jicama and Carrot Coleslaw
Contributed by: From "A Cowboy in the Kitchen" by Grady Spears and Robb Walsh
- 1/2 cup pineapple juice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/4 teaspoon ground coriander
- Kosher salt to taste
- Freshly ground pepper to taste
- 1 small jicama (about 1 pound)
- 4 carrots (about 11/2 pounds)
In a bowl large enough to hold the completed salad, whisk together the pineapple juice, lime juice,
olive oil, coriander, salt and pepper. Set aside.
Cut off the rough outer skin of the jicama and peel the carrots.
Julienne the vegetables. They should be about 3 inches long and 1/8 inch thick.
Whisk the dressing again and toss gently with the prepared jicama and carrots. Adjust the
seasoning with salt and pepper as needed.
Chill for a short time or serve immediately.
Serving Size: Makes 6 servings