Serves: 4
Total Calories: 988
1. Combine the carrots, beet, and jicama in a large bowl. Add the dressing and mix well. Let marinate for 1 hour at room temperature.
2. Serve as is, or top the slaw with Guacamole and Salsa for a flavorful, hearty lunch.
For a Change . . .
* Substitute any of the following vegetables for a different, but still delicious, taste: 1 cup shredded, peeled broccoli stems in place of the beet, 1 cup shredded parsnips in place of the jicama, or 1 cup shredded zucchini in place of the carrots.
This Mexican Slaw recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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