Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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