RECIPE AND PHOTO SUBMITTED BY Alexandra Lim
made this for the bbq party today – was a hit!
1/2 cup mayonnaise
3 tbsp rice wine vinegar
2 tbsp fresh lemon juice
2 tbsp sugar
3/4 tsp salt
1/4 tsp freshly ground pepper
2 Granny Smith apples
1/4 cup minced red onion
1 3/4 lb jicama, peeled
2 large carrots, peeled
3 tbsp rice wine vinegar
2 tbsp fresh lemon juice
2 tbsp sugar
3/4 tsp salt
1/4 tsp freshly ground pepper
2 Granny Smith apples
1/4 cup minced red onion
1 3/4 lb jicama, peeled
2 large carrots, peeled
In a bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt, and pepper.
Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping at the core and seeds. Add to dressing with red onion, and toss. (I just cut everything by hand – I didn’t like how it turned out with the julienne peeler!)
Cut jicama and carrots with julienne peeler into long thin shreds. Add to bowl; toss to combine. Serve immediately or refrigerate up to 6 hours.
If you enjoyed this article, please consider sharing it!
