- Prep Time
- 4 ServingsServings
- 1 medium jicama
- 3 medium carrots
- 1/2 small red onion
- 1/4 cup fresh lime juice
- 2 tsp. honey
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/3 cup coarsely chopped fresh cilantro
- 4 ounces Cabot Cheddar, grated (about 1 cup)
- 1/2 small avocado, peeled and diced
1 In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
2 In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
3 Mound mixture on four plates and top each with some of cheese and avocado.
Source: Cabot Cheese