Recipe for apple-jicama-carrot slaw

–Karoline Boehm Goodnick for The Boston Globe

Serves 6

Honey and Dijon mustard meld with anise-flavored tarragon to make crisp apples and root vegetables pop in this simple slaw.

2tablespoons cider vinegar1tablespoon chopped tarragon1teaspoon Dijon mustard1tablespoon honey1teaspoon celery seedSalt and pepper, to taste3tablespoons canola oil2apples (Baldwin, Cortland, Mutsu, Rome Beauty), cut into matchsticks3stalks celery, thinly sliced½small jicama, peeled and cut into matchsticks½red onion, thinly sliced2carrots, thinly sliced

1. In a small bowl, whisk together the vinegar, tarragon, mustard, honey, celery seed, salt, and pepper. Slowly drizzle in the oil, whisking constantly.

2. In a large bowl, combine the apples, celery, jicama, red onion, and carrots. Add the dressing and toss well. Taste for seasoning, and add more salt and pepper, if you like. Karoline Boehm Goodnick

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