2 cups shredded carrots
2 cups shredded purple cabbage
1 cup jicama/yam bean (cut into long strips)
Pumpkin seeds for garnish
Dressing:
½ cup orange juice, freshly squeezed
2 tablespoons extra virgin olive oil
1 lime, juiced
1 tablespoon ginger, grated
Combine vegetables in a large bowl.
Whisk dressing ingredients, and pour over vegetables.
Garnish with pumpkin seeds.
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