06 Feb 2018 Jicama Apple Carrot Slaw with Citrus Honey Dressing
This is a unique salad, bursting with flavors, and a really nice change from the usual (or at least, it’s unique and different for us!). When I’m not being salad-creative, or have no special ingredients on hand, I go with grab some-lettuce-add-whatever-vegetables-are-on-hand, throw-in-some-crackers-and-dressing, and we-have-a-salad!
This salad does not fall into the “generic salad” category! It’s fun to prepare, serve and eat, as well as easy and fast to throw together.
Jicama Apple Carrot Slaw with Citrus Honey Dressing
Prepare the vegetables, by peeling:
1 large jicama (a sharp paring knife will be more efficient than a vegetable peeler for cutting off the tough exterior. Make sure to get off all of the thick peel);
3 carrots (I use the thinner carrots from the 1lb. bag);
1 gala apple
Using the grater blade of the food processor, grate the jicama, carrots and apple. Transfer the grated vegetables to a mixing bowl. Tear in some fresh flat leaf parsley, discarding the stems and only tearing/using the leaves (I buy – and recommend using – the washed and pre-checked fresh parsley for ease of preparation).
Add in a small amount of very thinly sliced red onion. As you don’t want a strong onion flavor taking over the flavors of the other vegetables, use even less than 1/4 of a red onion. Reserve the rest of the onion for your other cooking that day (or sauté and freeze the rest of the onion for a different day).
Prepare the Citrus Honey Dressing
In a measuring cup or small bowl, mix together:
2 Tbsp. (light tasting) olive oil
Juice of 1 lime (1 lime will yield approx. 1/4 c. fresh lime juice). To maximize the juice you will get from the lime, roll the lime on the counter before cutting and juicing, with medium-firm pressure (don’t smash the lime during this step!). The rolling breaks down the pulp inside, so the fruit yields more juice when squeezed.
2 Tbsp. fresh orange juice
1/4 c. honey
Dash each sea salt and black pepper
Pour the dressing over the salad, tossing to coat. Serve and enjoy!
Don’t forget these other great salads:
Happy cooking and בתאבון,
Shoshana ShurPosted at 15:20h, 15 February
Hi Michal, I made your recipe for jicama carrot salad for Shabbos. I changed it slightly by adding sugar free maple syrup in place of honey and adding pomegranate seeds. Yum, thanks.