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Granny Apple & Jicama Salad

Our summer has finally taken a turn for the humid 80's and 90's, and that makes it really difficult to cook and eat hot, heavy meals. Because of this weather, I decided we needed a light salad that played with the sweet and sour flavors of the summer. If you aren't able to get your hands on jicama then try some turnips, radishes, or kohlrabi. This is a great recipe to replace the usual coleslaw at a picnic.

  • 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.


onion, jalapeno, pepper, bell
The Culinary Cobbler

Month of Meals

August 2012