Jicama and Carrot Slaw with Radishes, Cilantro, and Cumin-Lime Vinaigrette

Ingredients

• 4 cups matchstick jicama strips
• 2 cups shredded carrots
• 1 bunch radishes, cut in to half-moon slices
• 1/2 cup thinly sliced green onion
• 1 cup chopped cilantro
• 2 T fresh lime juice
• 1/2 tsp. Green Tabasco Sauce
• 1/4 tsp. ground cumin
• 1/4 tsp. sea salt
• 3 T extra-virgin olive oil

Directions

1. Remove the peel from the jicama, then turn it into matchsticks using a mandoline, the large holes of a grater, or a knife. Shred the carrots, or save yourself the work and use pre-shredded ones.
2. Rinse the radishes and trim them, then slice them into half-moons. Clean and dry the green onions, then cut them into thin slices.
3. Rinse the cilantro, or parsley if you’re using it, and dry it well in a salad spinner or with paper towels. Chop it with a chef’s knife.
4. In a small bowl or a glass measuring cup, stir together the lime juice, Green Tabasco Sauce, ground cumin, and sea salt. Add the olive oil slowly, whisking in one tablespoon at a time.
5. Combine the jicama, carrots, radishes, and green onion in a bowl, tossing until everything is evenly mixed. Add as much dressing as you like and toss again; if you prefer a less dressed salad, you may not need every bit.
6. Scatter in the chopped cilantro, or parsley, and toss once more.
7. Serve the slaw immediately, or refrigerate it for a few hours before serving.