Recipe courtesy of Jack McDavid

Jicama and Carrot Cole Slaw

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  • Yield: 4 servings



  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.