Carrot & Jicama Salad with Parsley
Have you ever tried Jicama? It’s really good and very diverse! Being in Mexico at the moment, we’ve had to come up with new creative ideas to stay healthy and use the local vegetables at hand. A common snack out here is cubed jicama, tossed in a bit of chili powder, salt and lime juice. If you ever need to bring something on the go with you – try it, super yum!
Ingredients:
- 1-2 Cups of Jicama, Shredded
- 1 Apple, Shredded
- 1 Carrot, Shredded
- 1 Handful of Parsley, chopped
- 1-2 Limes, Juiced
- Pinch of Himalayan Salt
Instructions: You can use a cheese grater, carrot peeler or even toss the ingredients in your food processor and combine together in a bowl with lime juice and just a pinch of himalayan salt (a little goes a long way). Lettuce know if you like this one 
Learn more recipes and tips like this in our 3 months course How to Go Raw, Not Crazy! We’re taking a few more student testers, if you’d like more details on how you can get a discount on registration you can email us with the subject line “how to go raw”.
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