|1-2 teaspoons cumin |
(depending on your personal taste)
3 Tablespoons fresh lime juice
2 Tablespoons grape seed or safflower oil
1 Tablespoon (more or less depending on personal taste) seeded and minced jalapeño pepper
1 Teaspoon minced fresh garlic
3 large carrots, grated
1 large jicama, grated
¼ cup chopped cilantro
Grate carrots and jicama using the large holes of a box grater or in a food processor.
Heat cumin in a small dry skillet over medium-low heat just until fragrant, about 30 seconds. Add to lime juice and whisk in oil and remaining ingredients. Add dressing to grated vegetables and toss to coat. Add chopped cilantro before serving.