Roxanne Chan created this bright-tasting, tangy salad to go with roasted pork.
Makes 6 1/2 cups; 4 to 6 servings
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2 tart green apples (such as Granny Smith; about 1 lb. total), rinsed, cored, and quartered
1 pound jicama, peeled and rinsed
1/3 cup dried cranberries
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint leaves
2 tablespoons minced candied ginger
1 tablespoon lime juice
1 tablespoon honey
1. With a mandoline or a knife, cut apples and jicama into matchstick-size 2-inch-long strips.
2. In a large bowl, mix all ingredients to coat. Serve immediately or chill up to 3 hours.
Caloriesfromfat 3 %
Protein 0.7 g
Fat 0.4 g
Satfat 0.1 g
Carbohydrate 29 g
Fiber 5.7 g
Sodium 8.3 mg
Cholesterol 0.0 mg