Recipe courtesy of Jack McDavid
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Jicama Cole Slaw

Recipe courtesy of Marcela Valladolid

Jicama-Carrot Slaw

Recipe courtesy of Food Network Kitchen

Jicama-Cilantro Cole Slaw

Recipe courtesy of Kevin Rathbun|Kent Rathbun

Jicama, Carrot Orange-Chipotle Slaw

Recipe courtesy of Rachael Ray

Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw

Recipe courtesy of Jack McDavid

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.