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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


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; carbohydrates 15.6g; dietary fiber 4.7g; sugars 8.3g; fat 5.4g; saturated fat 0.8g; vitamin a iu 4612.2IU; vitamin c 17.4mg; folate 13.1mcg; calcium 22.1mg; iron 0.6mg; magnesium 13.3mg; potassium 237.6mg; sodium 127.6mg; thiamin 0.1mg.

1 fruit, 1 fat