Tangy Jicama Slaw
What goes in
- 2 cupsjicama
- 1 cupcanned Mandarin oranges in light syrup
- 22.2 mllime juice
- salt (optional)
- cilantro (optional)
How to cook it
- Slice the jicama in half to create a steady, flat base on your work surface.
- Carefully pare away the tough skin using a paring knife.
- Shred the flesh with a coarse box grater or julienne it into thin strips.
- Transfer the prepared jicama to a bowl along with the mandarin oranges, lime juice, and salt and cilantro if desired, then toss together thoroughly.
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