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