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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

  • Active

  • Ready In

  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 jicama, carrots and apple in a salad bowl. Add dressing and toss to coat. Taste and adjust seasonings.

Nutrition information

  • 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; 4612 IU vitamin A; 17 mg vitamin C; 22 mg calcium; 1 mg iron; 128 mg sodium; 238 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 fat

Reviews 1

May 16, 2010
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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.