J i c a m a
s a l a d
By: Callan Randall (inspired by the recipe by recipes for kids around the world) Active Time: 20 minutes Total Time: 20 minutes Servings: 7-8 Ingredients 1 Jicama, shredded 1 orange (both juice and zest) 3 green onions, diced 5 carrots, shredded Salt and pepper Chili powder Splash of olive oil Directions 1. First, wash your jicama. After that, use a vegetable peeler to peel off the outside layer, and cut the ends off. This may take 5-8 minutes. 2. After peeling away the outside layer, use either a cheese grater or your peeler to get small shreds/slices of your jicama into a bowl. Shred or peel until there is no jicama left. Place in bowl. 3. Peel the outside of your carrots and continue to use your peeler to peel carrot strands into your bowl. I’d recommend moving your peeler up and down your carrot as you also rotate it clockwise to be even. 4. Dice your onions and throw them into your bowl. Zest your orange before cutting in half, extracting the juice, and adding it to the bowl. 5. Add your olive oil, desired amount of chili powder, then mix your salad till it is all coated. Serve fresh or after refrigerating for 1 hour.
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