Jicama Slaw with Lime

1. 1

   Peel jicama and carrots and quarter jicama.

2. 2

   Using a mandoline or other manual slicer cut jicama and carrots into very thin slices, about 1/16-inch.

3. 3

   Stack slices and cut into julienne strips.

4. 4

   With a knife cut cabbage into very thin shreds.

5. 5

   Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.

6. 6

   Coarsely chop cilantro.

7. 7

   In a large bowl stir together oil, lime juice, mustard, orange juice and salt.

8. 8

   Add vegetables and cilantro, tossing to coat, and season with salt and pepper.

9. 9

   Slaw may be made 2 hours ahead and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.