Carrot-Jicima Salad

Course : Salads
Serves: 6
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2 cups shredded carrots
2 cups shredded jicima
1/4 cup red onion -- thinly sliced
1 1/2 tablespoons orange juice
1 tablespoon fresh lime or lemon juice
1 1/2 teaspoons red wine vinegar
1 dash pepper
1/2 teaspoon dried tarragon or cilantro

Preparation / Directions:

Combine carrots, jicima, and onion in a large bowl. Set aside. Combine the rest of the ingredients, stirring well. Add to carrot mixture and toss gently to coat. Cover and chill before serviing. Makes 6 servings each a little less than 3/4 cup.


Nutritional Information:

36 Kacal 0.1g fat (0g sat fat) 3% CFF 15mg Na 3.1g fiber

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