New This Month

Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing

This special slaw adds unexpected crunch and bright citrus flavor to barbecue dishes.

  • Servings: 8

Source: Martha Stewart Living, July 2003


  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh basil, minced
  • Coarse salt and freshly ground pepper
  • 2 Granny Smith apples
  • 1 jicama (about 1 pound), peeled
  • 2 carrots
  • 1/2 head small green cabbage, finely shredded


  1. In a small bowl, whisk together mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.

  2. Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife, then cut slices into julienne, about 2 inches long.

  3. In a large bowl, toss julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.


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