Jicama Apple Slaw yield: 8 servings

1 ½ lbs. jicama, peeled

1 granny smith apple

1 red bell pepper

½ large red onion, sliced thin julienne

1/3 cup chopped fresh cilantro

3 TB lime juice

2 TB olive oil

1 tsp salt

1 tsp fresh cracked pepper

Directions: For best results, use a mandolin with julienne attachment. If you don't have one, slice thin with sharp knife and make match stick size.

With mandolin over a large bowl, grate jicama, granny smith apple until you get to seeds on each side, red bell pepper. Slice the red onion with a knife. Chop cilantro and place in bowl. Whisk olive oil, salt, pepper and lime juice in a small bowl, add to slaw and mix thoroughly. Let sit covered in fridge for two hours, serve as a side or on smoked bbq meat.

Mark Kingshott


All In One Chef