Jícama-Apple Slaw

http://www.eatingwell.com/recipes/jiacutecama_apple_slaw.html

From EatingWell:  March/April 1994

Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer barbecues. Make it a meal: Serve alongside Sweet-&-Sour Chicken Drumsticks.

4 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 2 cloves garlic, unpeeled
• 1/4 cup apple cider
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 2 teaspoons Dijon mustard
• Salt & freshly ground pepper, to taste
• 2 cups grated jícama
• 1 cup shredded carrots
• 1 cup grated Granny Smith apple

Preparation

1. Heat a dry, heavy skillet, preferably cast iron, over medium heat. Add garlic, and roast, turning occasionally with tongs, until blackened in spots and soft, about 10 minutes. Peel, removing tough ends.
2. Combine the roasted garlic, apple cider, oil, vinegar and mustard in a blender or food processor and process until smooth. Season with salt and pepper.
3. Combine jícama, carrots and apple in a salad bowl. Add dressing and toss to coat. Taste and adjust seasonings.

Nutrition

Per serving : 109 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 15 g Carbohydrates; 1 g Protein; 5 g Fiber; 128 mg Sodium; 232 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat