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 Sunset

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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


  • 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. 1. With a mandoline or a knife, cut apples and jicama into matchstick-size 2-inch-long strips.
  2. 2. In a large bowl, mix all ingredients to coat. Serve immediately or chill up to 3 hours.
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