Ingredients:
4 medium carrots, peeled and grated
1 pound whole jicama, peeled and grated
2 apples, grated
1 tablespoon freshly squeezed lemon juice
1 lime, juiced
2 tablespoons unseasoned rice vinegar
¼ cup olive oil or avocado oil
¼ cup fresh mint leaves, chiffonade (whole leaves rolled together and sliced into “ribbons”)
Sea salt to taste
Directions:
1. First make the dressing: in a large bowl, whisk together the lemon juice, lime juice, and vinegar with the oil until emulsified and season to taste with salt.
2. Grate carrots, jicama, and apple into bowl with dressing.
3. Toss everything together along with the mint and serve immediately.
Serves 6