Crunchy Jicama Slaw
1/4 cup fresh lime juice
2 Tbsp fresh lemon juice
2 Tbsp olive oil (omit for oil-free)
1/4 tsp sea salt
2 cups peeled and sliced jicama, cut in very thin matchsticks
1 cup shredded or very thinly sliced red cabbage (or thinly sliced on a mandolin)
1/2 cup very thinly sliced green onion
1 cup chopped carrots, cut in very thin matchsticks (or shredded on a mandolin)
1/4 cup chopped cilantro
Instructions
In a large bowl, whisk together the lime juice, lemon juice, olive oil, and sea salt.
Add the sliced jicama, cabbage, onion, carrots, and cilantro and toss to coat thoroughly. Taste and adjust as needed, adding more lime juice for tang, or a pinch of salt for balance.
Enjoy on its own or with vegan tacos, enchiladas, bowls, salads, and more! Will keep well in the refrigerator for up to 3 days.
Adapted from Minimalist Baker