- 3 medium carrots, peeled; or 1 package matchstick carrots
- ½ jicama
- 2 granny smith apples, peeled, cored
- 1 cucumber
- ¼ cup apple cider vinegar
- ¼ tsp. salt
- ¼ tsp. sugar
- ⅓ to ½ cup olive oil
In a container with a cap or lid, add the salt and sugar to the vinegar and shake until the granules no longer heap at the bottom of the container. Slowly add the olive oil, tasting as you go, until the vinegar is no longer harsh but not so far as to make the dressing too oily.
Slice your carrots, jicama, and apples into matchstick width (julienne) so that they are approximately the same length, 2 to 3 inches long. Peel the skin off the cucumber on four sides, slice in half, and remove the seeds with a spoon. Slice the cucumbers thin and add to the other vegetables. Drizzle the dressing over the vegetables and toss to coat – don’t feel the need to use all the dressing, you don’t want to drown the vegetables.
Pile the vegetables on a bed of chopped romaine lettuce, and if you feel like it grate some mild cheese over the top – Gruyere or Ementaler.