Servings: 4
Calories: 92kcal
Ingredients
- ½ jicama
- 1 granny smith apple
- 1 carrot
- ¼ red onion
- 1 tbsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemongrass
- 1 tsp thyme
- 1 tsp parsley
- salt and pepper to taste
Instructions
- Thinly slice the first four ingredients; set aside.
- Combine the remaining ingredients and whisk together until well incorporated.
- Toss dressing onto sliced veggies/fruit and allow to “marry” in refrigerator for one hour.
- Enjoy!
Notes
Chef Note: You could also use a rice wine vinegar or a white wine vinegar in place of the lemon juice.
Chef Note: You could swap out the fresh herbs here with cilantro, mint, or even garlic.
Chef Note: It can be a bit difficult to peel jicama. If your vegetable peeler isn’t up to the job (mine isn’t), you can simply cut into slices with a pairing knife and then cut or peel off the skin from the ends.
Nutrition
Fiber: 5.5g | Calories: 92kcal | Fat: 4g | Protein: 1g | Carbohydrates: 15g
Tried this recipe?Let us know how it was!