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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1994


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; protein 0.9g 2% DV; carbohydrates 15.6g 5% DV; dietary fiber 4.7g 19% DV; sugars 8.3g; fat 5.4g 8% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 4612.2IU 92% DV; vitamin c 17.4mg 29% DV; folate 13.1mcg 3% DV; calcium 22.1mg 2% DV; iron 0.6mg 3% DV; magnesium 13.3mg 5% DV; potassium 237.6mg 7% DV; sodium 127.6mg 5% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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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