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

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