Crunchy Apple, Jicama & Raisin Salad with Orange Essence
An autumn styled salad. Great with pulled pork or grilled meats. Omit nuts for nut-free.
¼ cup of orange juice
2 tablespoons cider vinegar
½ cup of sour cream (Check label for allergens)
1 cup of mayonnaise (Check label for allergens)
2 tablespoons basil, minced
Salt and pepper, to taste
2 apples (Granny Smith, Gravenstein or other semi-tart apple), cored, sliced very thin, and cut julienne (Note: Leave skin on).
1 jicama (about 1 pound), peeled, sliced very thin, and cut julienne
2 cups of coarsely shredded carrots
1 cup of raisins
1/4 cup of chopped walnuts or pecans - optional (omit for nut-free)
One 12-16 ounce bag of shredded cabbage / Cole Slaw blend (or ½ small head of a small green cabbage, finely shredded)*
In a small bowl whisk together the orange juice, vinegar, sour cream and the mayonnaise. Gently fold in the minced basil. Season to taste with the salt and pepper. Cover and refrigerate.
Place the julienned apples and jicama, the carrots, raisins, nuts (optional) and shredded cabbage in a large bowl. Toss together and then toss with the dressing. Refrigerate until ready to serve.
Serves 6-8.
* Note: Additional dressing may be needed depending on the amount of shredded cabbage used.
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