Jicama-Apple Salad
Roxanne Chan created this bright-tasting, tangy salad to go with roasted pork.
Yield: Makes 6 1/2 cups; 4 to 6 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 118
- Calories from fat: 3%
- Protein: 0.7g
- Fat: 0.4g
- Saturated fat: 0.1g
- Carbohydrate: 29g
- Fiber: 5.7g
- Sodium: 8.3mg
- Cholesterol: 0.0mg
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
Preparation
- 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.
Jicama-Apple Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits, Vegetables
- PUBLICATION: Sunset
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Jicama Salad with Chili-Spiced Chicken
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Winter Jeweled Fruit Salad
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