Carrot and Jicama Salad with Lime Vinaigrette

Tessa has jicama on the mind and I really like this crunchy, sweet and zesty side salad. According to Williams Sonoma Essentials of Healthy Cooking, "Jicama is a large, bulbous root with thin, brown skin and a nutty taste." This salad only has about 100 calories per serving, is loaded with fiber and is cholesterol free.

Carrot and Jicama Salad with Lime Vinaigrette

2 tsp. ground cumin

2 T. oil

3 T. fresh lime juice

1 T. minced, seeded jalapeno chile

1 tsp minced garlic

kosher salt

3/4 lb. jicama (1 large or 2 medium)

3 carrots, peeled

1/4 c. finely chopped fresh cilantro

-In a small frying pan over medium heat, warm the cumin till fragrant, about 20 seconds. Transfer to small bowl. Add lime juice, oil, jalapeno, garlic and 1/2 tsp. salt and whisk until blended.

-Using a sharp knife, trim the stem and root ends from jicama(s) and peel.

-Shred/grate carrots and jicama.

-In a large bowl combine carrots, jicama and cilantro. Pour vinaigrette over vegetables and toss to mix. Serve at once.