Asian jicama and apple salad

1
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy
This delicious, 10-minute salad is both crunchy and sweet. It's perfect for picnics, barbecues, and for topping pulled pork sandwiches. Or it's delicious enough to enjoy all on its own as a light lunch. You also get to show off your chopping skills by julienning the jicama, pear, apple, and onion. Simply toss with raspberry vinegar, olive oil, and a little salt and pepper. It's the perfect make-ahead salad since it has to hang out in the fridge for about an hour to give all the flavors a chance to get to know each other. For a more substantial meal, you can serve on a bed of greens.

Ingredients

Jicama

1 pound(s)

Pear

1 large, Asian-variety

Apple

1 large, Granny Smith-variety

Red onion

1 small

Chives

¼ cup(s), chopped

Vinegar

2 Tbsp, raspberry-variety

Olive oil

1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Instructions

  1. Peel the jicama and slice it into thin julienne; place in a serving bowl. Julienne the pear, apple and onions and add to the jicama. Toss all the ingredients together and refrigerate for an hour. Yields about 1 cup per serving.