Low-cal green apple and jicama slaw
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red bell pepper; roasted, seeded and peeled |
| 3 | Green apples | |
| 2 | mediums | Jicama |
| 1 | tablespoon | Fresh parsley; chopped |
| 3 | tablespoons | Tarragon vinegar |
| 6 | tablespoons | Rice vinegar |
| 3 | tablespoons | Honey |
| Salt | ||
| White pepper; freshly ground | ||
Directions
Roast, peel and seed red pepper and cut into julienne strips. Peel, core and cut apples into matchstick -size pieces. Peel and cut jicama into matchsticks.
Combine red pepper, apple, jicama, parsley, vinegars, honey, salt and white pepper. Toss until well mixed. Serve cold and crispy.
Lou's note: I didn't have tarragon vinegar, so I used balsamic vinegar. I supposed other kinds could be used as well. This was a lovely salad which we had with the Drunken Shrimp. >From MC nutritional analysis: 90 calories, .1g fat.
NOTES : From: Houston Gourmet Cooks 2; exciting recipes from 21 of Houston's finest restaurants, by Ann Criswell. This one is from DeVille in the Four Seasons Hotel.
Recipe by: Houston Gourmet Cooks 2, p. 33 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Sep 15, 1997