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jicama-zucchini-salad recipe

Date: Thu, 3 Aug 1995 22:12:29 -0500 (GMT-0500)
 From: "Catherine A. Foulston" (cathyf@windrose.rice.edu)
 Here's something I like to make with jicama.  It also uses
 zucchini, which is a good thing this time of year if you garden.
 This is approximate -- I don't have a real recipe and it's
 different each time.
 This makes a lot.  It's sort of a sweet and sour taste, more sweet
 than sour.  Some people may like it better with the veggies chopped
 instead of shredded -- it depends on how much texture you like it
 to have.  It's better in the first couple of days, before it gets
 soggy.  To keep it a little longer, leave out the zucchini.  The
 vinegar (I guess) keeps the apple from going brown quickly.
 I've been thinking this might be good with some freshly grated
 ginger, in addition or instead of the mustard.  If anyone tries
 that, please let me know how it comes out.
 1 large Granny Smith apple
 2 medium or one large zucchini
 2 or 3 large carrots
 about half a jicama
 yellow prepared mustard (the generic American hotdog kind)
 balsamic vinegar
 Peel the zucchini, carrot, and apple or not, according to taste.
 Definitely peel the jicama. :-P  Cut the jicama into matchsticks.
 Shred the apple, carrots, and zucchini in the food processor or with
 a grater.  Mix the veggies and add mustard and vinegar to taste.
 I think I used about 2 teaspoons of mustard and 2 or 3 tablespoons
 of vinegar.
 kwvegan vegan