Jicama & Carrot Slaw Recipe with Honey-Lime Dressing

Ingredients

• 1 tbsp + 2 tsp fresh lime juice
• 3/4 tsp honey or agave nectar
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1 tbsp + 2 tsp extra-virgin olive oil
• 1 lb. jicama, peeled & thinly sliced
• 2 large carrots, grated
• 3 tbsp minced cilantro
• 1/2 jalapeno pepper, seeded & minced

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, whisk together the lime juice, honey or agave nectar, ground cumin, and salt until the honey dissolves.

2. While whisking, slowly add the olive oil to make a smooth dressing.

3. Cut the peeled jicama slices into thin matchsticks, or leave them as thin slices if you prefer.

4. Grate the carrots on the large holes of a box grater.

5. Mince the cilantro and seed and mince the jalapeno half, keeping the jalapeno mild by removing the seeds.

6. Add the jicama, grated carrots, cilantro, and minced jalapeno to the bowl with the dressing.

7. Toss everything together until the vegetables are evenly coated.

8. Cover and refrigerate for 15 to 20 minutes so the flavors meld, then toss again before serving cold.