This is a delicious salad to make ahead for entertaining, or as a meal prep for the week. Unlike most lettuce salads, this will taste better the next day, and keep well for about 5 days. It's packed with carotenoids from the carrots, and vitamin C, folate, potassium, and magnesium from the jicama. Cilantro is an excellent herb for detoxifying metals, such as mercury. While only the cilantro leaves are used in this recipe, freeze the stems and use in broths and smoothies, particularly if you consume high mercury fish, such as tuna.
Yields about 8 one cup servings
You can substitute apple cider vinegar or fresh squeezed orange juice if you cannot find orange vinegar. I use Trader Joe's Orange Muscat Champagne Vinegar in this recipe