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Jicama and Mango Slaw


Thursday, January 01, 2004
Appetizers-Side Dish
2 Each jicamas, julienned2 Each Red Apples, diced
1/2 Cup Carrot, shredded
1 Tablespoon Tarragon, chopped
1 Cup Mayonnaise
2 Tablespoons Sugar
4 Tablespoons Sherry Vinegar
1 Cup Mango Puree
Chipotle Powder, to taste
Salt, to taste
Peel and julienne jicama on a mandoline. Place in medium bowl. Add diced apples and carrot. To make dressing, place mayonnaise, sugar, vinegar, and mango puree in bowl. Mix until sugar is dissolved. Add to jicama mixture along with tarragon. Toss to coat vegetables well. Season to taste with chipotle powder and salt. Save as a side or by itself as a salad
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