Makes 6 1/2 cups; 4 to 6 servings

Roxanne Chan created this bright-tasting, tangy salad to go with roasted pork.

How to Make It

Step 1

With a mandoline or a knife, cut apples and jicama into matchstick-size 2-inch-long strips.

Step 2

In a large bowl, mix all ingredients to coat. Serve immediately or chill up to 3 hours.

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