1 medium jicama
3 medium carrots
½ small red onion
¼ cup fresh lime juice
2 teaspoons honey
½ teaspoon salt
½ teaspoon ground cumin
⅓ cup coarsely chopped fresh cilantro
4 ounces Cabot Sharp Light Cheddar or Cabot Sharp Extra Light Cheddar, grated (about 1 cup)
½ small avocado, peeled and diced
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CUT jicama and carrots into matchsticks in food processor with julienne blade or by hand, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield ½ cup.
WHISK together lime juice, honey, salt and cumin in large bowl. Add jicama, carrots, red onion and cilantro and toss together well.
MOUND mixture on four plates and top each with some of cheese and avocado.
Very yummy and flavorful! Will def be making this again. Thanks Cabot!!