Recipe courtesy of Jack McDavid

Jicama and Carrot Cole Slaw

Save Recipe
  • Yield: 4 servings
Share This Recipe


1/2 cup orange juice

2 tablespoons lime juice

2 tablespoons extra virgin olive oil

1/4 teaspoon minced basil

1 teaspoon orange zest

1 teaspoon lime zest

Salt and pepper, to taste

1 jicama

3 carrots


  1. 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.

Corn and Potato Chowder

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

Creamy Cole Slaw

Red Cabbage Slaw

Barmouche's Picnic Coleslaw

Crunchy 3-Cabbage Slaw

Oven Chips with Pulled Pork and Slaw

Spicy BBQ Tempeh Sandwich with Sweet Potato Wedges and Asian Slaw