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. Source: EatingWell Magazine, March/April 1994

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Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

111 calories; 5.4 g total fat; 0.8 g saturated fat; 128 mg sodium. 238 mg potassium; 15.6 g carbohydrates; 4.7 g fiber; 8 g sugar; 0.9 g protein; 4612 IU vitamin a iu; 17 mg vitamin c; 13 mcg folate; 22 mg calcium; 1 mg iron; 13 mg magnesium;

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Rating: 4 stars
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. Read More