Carrot & Jicama Slaw

Cooking Times

Ready in: 15 minutes
Prep time: 15 minutes
Cook time: 0 minutes
Serves: 8


  • 3 tbsp. lime juice
  • ¾ tsp. honey or agave nectar
  • ⅛ tsp. salt
  • 3 tbsp. extra virgin olive oil
  • 1 lb. jicama, peeled and thinly sliced
  • 3 large Cal-Organic Bagged Carrots
  • 3 tbsp. Cal-Organic Farms cilantro, minced
  • ½ jalapeño pepper, minced


  1. Peel and grate carrots.
  2. In a small bowl, mix together the lime juice, honey (or agave nectar) and salt. Add in the olive oil and slowly whisk.
  3. In a large bowl, toss together the jicama, carrot, jalapeno pepper and cilantro. Add in dressing and toss to coat. Enjoy!

Tips for storing carrots

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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