Jicama Apple Slaw
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Credit: Karman Meyer, RD
Chef & Child Ingredient of the Month, October 2015
2 cups jicama, peeled and julienned
1 medium Honeycrisp apple, grated
½ cup carrot, grated (about 1 small carrot)
1/8 cup green onion, finely sliced (green part only)
1 tablespoon fresh lemon juice
½ cup Greek yogurt with honey
1 teaspoon ginger, grated
1/8 teaspoon salt
1. In a large mixing bowl, combine jicama, apple, carrot and green onion. Add fresh lemon juice to add a hint of acidity and prevent browning of the jicama and apple.
2. In a separate bowl, mix together the yogurt, ginger and salt. Pour the yogurt mixture over the salad and mix well.
3. Refrigerate for at least 1 hour before serving.
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