Jicama-Apple Slaw

1. 1

   In large bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt and pepper until blended.

2. 2

   Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping when you reach the cores and seeds; add to dressing with red onion and toss.

3. 3

   Cut the jicama and carrots in the same fashion with the julienne peeler, into long thin shreds. Add to bowl and gently toss to combine.

4. 4

   Serve immediately, or refrigerate up to 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.