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Carrot and Jicama Salad

Carrot and Jicama Salad – Forkwise recipe card (illustration, no photo yet)
LunchAmerican⏱ 15 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 tbsp lime juice (about 1 lime)
  • 1 tbsp canola or olive oil
  • 1 tbsp honey
  • 1½ cups shredded or grated jicama
  • ½ cup shredded or grated carrot (about 1 medium carrot)
  • 1 tbsp chopped fresh cilantro

Method

  1. In a medium mixing bowl, whisk together the lime juice, oil, and honey.
  2. Add the jicama, carrot, and cilantro. Toss to combine and coat with the dressing.
  3. Serve right away, or chill before serving.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
No photo yet – illustrated placeholder.