1/2 cup pineapple juice
2 tablespoons lime juice
2 tablespoons olive oil
1/4 teaspoon ground coriander
salt & pepper to taste
1 lb jicama
3 large carrots
In large bowl, whisk together pineapple juice, lime juice, olive oil, coriander, salt and pepper. Set aside.
Cut off outer skin of jicama and peel carrots. Slice vegetables into long matchstick pieces. Whisk dressing again and gently toss with vegetables. Chill until ready to serve.
Serves 6