Jicama, Carrot, and Radish Slaw

1. 1

   Using a paring knife, cut away the thin brown skin and the outer 1/8-inch of flesh from the jicama.

2. 2

   Halve jicama horizontally.

3. 3

   Place halves cut side down and cut into scant 1/4-inch-thick slices.

4. 4

   Stack a few slices and cut into thin julienne strips.

5. 5

   Combine jicama and remaining ingredients in a large salad bowl and toss until evenly dressed.

6. 6

   Serve immediately or refrigerate up to 3 hours and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.