ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jicama-Apple Salad

Yield Makes 6 1/2 cups; 4 to 6 servings
Roxanne Chan created this bright-tasting, tangy salad to go with roasted pork.

Ingredients

  • 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

Nutrition Information

  • calories 118
  • 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

How to Make It

  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.