Teresa's Recipes
Crispy Jicama and Apple Slaw
This vibrant Jicama and Apple Slaw is a delightful medley of crunchy textures and refreshing flavors. The crisp jicama pairs perfectly with the sweetness of apples and the sharpness of red onion, all brought together by a zesty lime dressing. Perfect as a side dish for summer barbecues or as a light lunch, this slaw not only tantalizes your taste buds but also adds a burst of color to your plate. Jicama, a root vegetable native to Mexico, has been enjoyed for centuries and adds a unique crunch that makes this dish truly special.
Ingredients
- 2 cups, peeled and julienned Jicama
- 1 large, cored and julienned (preferably Granny Smith for tartness) Apple
- 1/2 small, thinly sliced Red onion
- 1/4 cup, chopped Cilantro
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 2 tablespoons, freshly squeezed Lime juice
- 1/2 teaspoon, to taste Salt
- 1/4 teaspoon, freshly ground Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Calories: 120
- Fat: 8g
- Carbs: 14g
- Protein: 1g
- Sodium: 200mg
- Sugar: 6g
Instructions
- In a large mixing bowl, combine the jicama, apple, red onion, and cilantro, tossing gently to mix the ingredients without bruising them.
- In a separate small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until well combined and emulsified.
- Drizzle the dressing over the jicama mixture and toss thoroughly to ensure everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the slaw to chill.
- Before serving, give it another gentle toss to redistribute the dressing. Enjoy this refreshing slaw chilled!
Tips
- For added crunch, consider throwing in some slivered almonds or sunflower seeds.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the dressing.
- This slaw can be made a day ahead; just keep it covered in the refrigerator.