Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 servings
Ingredients
1 small jícama (about 1/8 pound)
1 carrot
3/4 cup thinly sliced red onion
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Preparation
Peel jícama and carrot and with the fine shredding disk of a food processor shred coarse. (Alternatively, peeled vegetables may be cut into fine julienne strips.) Separate onion into rings. In a bowl whisk together vinegar, mustard, and oil until emulsified. Add jícama, carrot, onion, and salt and pepper to taste and toss well.
