Jicama, Carrot and Apple Salad

Our Jicama, Carrot and Apple Salad is a very crunchy salad with a great combination of vegetables and a delicate lemon and honey dressing. This salad can be made well in advance of serving, as a matter of fact the longer it is able to sit the better it gets. The ice cold crunchy salad is a perfect side for any meal but especially for a grill-out. We just love this recipe for a little different salad that the crowd will always enjoy!

How To Make Jicama, Carrot and Apple Salad

Just What Is A Jicama?  

The Jicama is a root vegetable, with a medium tan skin and the inside looks very much like a potato. It taste like a cross between a potato and an apple and is very crunchy. Jicama is grown primarily in Mexico and South America. 

We will start our salad by peeling the Jicama, then slice it into matchsticks. Then place into a large mixing bowl.

Next we will add the thin sliced carrots and apples to the mixing bowl  with the Jicama. Sprinkle with salt, then toss the ingredients together.

In preparing the dressing for the salad, I like to heat my lemon in the micro wave for about 35 seconds to soften it and helps to release the juice of the lemon.

To a small mixing bowl we are adding the lemon juice,

 oil and other herbs and spices. Whisk all of the dressing ingredients together until completely combined, and creamy.

Toss the salad with the dressing, cover and 

place in the refrigerator for at least 2 hours before serving.

Jicama, Carrot and Apple Salad

Miz Helen's Kitchen

Serves 6

Ingredients

1 large Jicama, peeled and sliced into thin matchsticks

2 large Carrots, peeled and sliced into thin matchsticks

1 Honeycrisp Apple, sliced into thin matchsticks

1 teaspoon salt

2 lemons, juiced and zested

4 tablespoons olive oil

2 tablespoons honey

2 teaspoons fresh parsley, chopped

Directions

In a large mixing bowl place the Jicama, Carrot, and Apple matchsticks, then sprinkle with salt. Toss and blend well, then set aside.

In a small mixing bowl, whisk the juice and zest of the lemons, add the olive oil, honey and fresh parsley, whisk until the mixture gets just a little creamy.

Pour the lemon and honey dressing over the salad and toss well, making sure the ingredients are covered well. Cover and place in the refrigerator for at least 2 hours before serving.

Serve cold and will keep in the refrigerator for about 5 days.

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This Is A Crunchy and Flavorful Salad

To Enjoy!

It sure was good to see you here at the cottage today, I always look forward to your visits. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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