Citrus-Spiked Jicama and Carrot Slaw

• 4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)

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• 2 cups (1 1/2-inch) julienne-cut carrot
• 1/2 cup thinly vertically sliced red onion
• 1/4 cup fresh orange juice
• 1 teaspoon grated lime rind

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• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons sugar

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• 1/4 teaspoon salt
• 1 tablespoon chopped fresh cilantro
• Fresh cilantro sprigs (optional)
  

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

Serves 6 (1 c.); 65 calories.

VERDICT: This is refreshing, but I will not make it again until I figure out a better way to julienne. Toss.