Tuesday, September 13, 2011

Fruit Slaw with Jicama, Apple and Carrot

Never really been one for "slaw on the side."  But Fruit Slaw is something I can work with... and have seconds.

It's a little tedious with the chopping and julienning of the ingredients, but it's a real cloud pleaser for adults and kids.  Healthy too!

I was inspired by Bon Appetit's "Stone Fruit Slaw" but seeing it was late summer, I found the stone fruit to be a little more ripe.  I wanted that crisp bite to accompany my dinner.  If you decide to experiment with stone fruit (i.e. nectarine, plum, peach) make sure they are a little under ripe and firm.  This makes for better slaw.  No body likes mushy slaw.  Might as well do a smoothie.  

So I decided to experiment with apple and jicama instead.  The carrot was for a little color.

1 cup apple
1 cup jicama
2 carrots peeled
1/2 cup dried cranberries
1/2 cup chopped cilantro
2 tbls fresh lime juice
2 tbls good olive oil
1 tbls honey
Salt and Pepper to taste

For the slaw to really shine, you want to aim for uniformity.  Try and cut everything similar, no matter how you do it.

I went for the match- stick approach.

Be consistent.

Not perfect, but close enough.  "It all tastes the same" as my mother would say.

And the carrots.  Chris wanted to know why I had to go and throw a veggie in there again.  He knows why.  Just can't help myself when it comes to color and presentation!

Whisk up the lime juice, honey, oil, salt and pepper.

Pour over the slaw and add your cranberries and cilantro.

Toss and wa-la.  A wonderful afternoon snack or a refreshing side dish to a grilled late summer meal.  If you're looking for ideas... check out some of my favorite grilling recipes: Chimichurri Steak, Flank Steak Tacos or Coffee Rub Tri-Tip.  All would make a great pairing.

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