Fall doesn't always have to be about just sweet potatoes and yams. A totally underutlized ingredient is the jicama. This slaw makes jicama center stage, with its starchy crispness pairing well with the tart apple and sweet cranberries. A little lime brightens the flavor and mint gives the whole slaw a pleasant unexpected coolness. Serve it as a side dish with grilled meats or as a topper for tacos or sandwiches.
Jicama-Apple Fall Slaw with Lime Vinaigrette
1 jicama, peeled and grated
1 green apple (Granny Smith), peeled and grated
3/4 cup dried sweetened cranberries
2 cloves garlic, minced
1 bunch cilantro, roughly chopped
1/4 cup fresh mint, roughly chopped
kosher salt
freshly ground black pepper
zest of 1 lime
juice of 2 limes
2 Tbsp extra virgin olive oil (or vegetable oil)
Place the shredded jicama, apple, cranberries, garlic, cilantro, and mint in a bowl. Season with salt and pepper to taste. In another small bowl, whisk together the lime zest and juice and olive oil together. Pour over the jicama mixture and toss. Serve.
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