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Jicama-Apple Slaw
Jicama-Apple Slaw
1 Review
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 cloves garlic, unpeeled
- ¼ cup apple cider
- 1½ 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
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Active
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Ready In
- 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.
- 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.
- Combine jicama, carrots and apple in a salad bowl. Add dressing and toss to coat. Taste and adjust seasonings.
- Per serving: 111 calories; 5 g fat(1 g sat); 5 g fiber; 16 g carbohydrates; 1 g protein; 13 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 4,612 IU vitamin A; 17 mg vitamin C; 22 mg calcium; 1 mg iron; 128 mg sodium; 238 mg potassium
- Nutrition Bonus: Vitamin A (92% daily value), Vitamin C (28% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 fruit, 1 fat
Reviews 1
May 16, 2010
By: EatingWell User
A tasty salad. I will probably julienne the jicama and carrot next time as grating seemed to make it too "mushy" even using the largest grate. However, it is still a great salad and easy to prepare.
