Jícama-Apple Slaw

From EatingWell: March/April 1994 — Subscribe Now!

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

Nutrition Profile

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 jÃcama
1 cup shredded carrots
1 cup grated Granny Smith apple

Preparation

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 j&iacute;cama, 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.

Nutrition Bonus: Vitamin A (93% daily value), Vitamin C (28% dv).

1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat