Jicama, Carrot and Apple Slaw with California Walnuts

By Richard Brown and Executive Sous Chef Brian Lee
Total Time
0 Mins
Serves
8
Course
Side

DESCRIPTION

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
211
Total Fat
19
Polyunsaturated Fat
9
Cholesterol
7.5
Sodium
284
Carbohydrates
7
Dietary Fiber
2
Protein
5

Ingredients

  • 5 ounce piece of jicama, peeled (about half a small jicama)
  • 1 carrot, large, peeled
  • 1 Granny Smith apple, peeled, cored
  • 1 head radicchio, small
  • 4 scallions (green onions), very thinly sliced
  • 1/2 cup California walnuts, finely chopped, toasted
  • 1 tablespoon tarragon, fresh, chopped, or 1/2 teaspoon dried tarragon
  • 1/4 cup canola oil
  • 3 tablespoons walnut oil
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon salt
  • 1/2 cup pecorino Romano cheese, shaved or grated, for garnish

Preparation

  1. Using a mandoline, carefullt cut the jicama, carrot and apple into matchstick-sized julienne.
  2. Alternately, grate them on the coarse grating disk of a food processor. Toss together in a large bowl.
  3. Cut the radicchio in half, remove and discard the core, and using the mandoline or the thin slicing disk of a food processor, cut it into thin shreds or slices.
  4. Add it to the bowl, along with the scallions, walnuts and tarragon, and toss to combine.
  5. Combine the canola oil, walnut oil, vinegar and salt in a tightly capped jar and shake vigorously to blend, or whisk them together in a small bowl.
  6. Pour over the prepared ingredients and toss to coat them evenly with the dressing.
  7. Refrigerate the slaw if you are not serving it immediately; it is best eaten within a few hours.
  8. Serve as an appetizer, or as an accompaniment to grilled meat or fish. Garnish each serving with gratings or shavings of cheese.