Ingredients
1 1/4 cups pineapple juice
1/2 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper, to taste
1 teaspoon ground coriander
4 pounds jicama (about 2 large)
3 pounds carrots
Preparation
Whisk together pineapple juice, lime juice, and oil. Add salt, pepper, and coriander.
Slice off rough outer skin from jicama and peel carrots. Using a sharp knife, cut jicama and carrots into matchsticks, about 3 inches long, and 1/8 inch thick, or shred vegetables in a food processor. Combine jicama and carrots in a large bowl and add dressing. Toss well and adjust seasoning with more salt and pepper. Serve immediately.
