What's for Dinner
Jicama and Apple Slaw
1 small jalapeño pepper
Juice of 1/2 small lemon
1/2 small vidalia onion
1 medium jicama
3 tart apples for example gala, pink rose, jonathon, jonagold
1 teaspoon evaporated cane juice
if you don't have, substitute sugar
drizzle of olive oil
Salt to taste
Remove seeds and finely chop the jalapeño pepper. Removing the white pith will lower the heat of the chili.
Finely chop the vidalia onion.
Toss the jalapeño pepper and the onion with the lemon juice. Set aside.
Shred jicama with a mandolin into matchstick sized julienne strips.
Do the same for the apples.
Mix apples, jicama, and lemon juice mixture, add sugar and salt. Drizzle with olive oil and toss together right before serving.
Option: Add fresh pineapple tidbits at the end with the apples and jicama.
This is what we're having for dinner with cold leftover roasted turkey wrapped in pita with sliced cucumbers and a dolup of yogurt.