** toss this slaw no more than 2 hours before serving as the crunchy texture when left too long may become soggy.
Needed for slaw - 2 medium jicama, peeled and cut into julienne
2 tart green apples, cored, quartered and cut into julienne
1 red pepper, cored, seeded and cut into julienne
6 scallions (green and white parts) thinly sliced
1 cup (4 ounces) chopped roasted peanuts or pine nuts (we used pine nuts)
2 tablespoons chopped fresh cilantro
For the dressing -
1 tablespoon dijon mustard
1/4 cup apple or orange juice
1 tablespoon light brown sugar
1/4 cup canola oil or olive oil
1 teaspoon kosher salt
1 small jalapeno seeded and diced
1 - toss all slaw ingredients together in a medium bowl
2- for dressing - whisk mustard and juice together in small bowl. Add brown sugar, and stir until dissolved, then whisk in oil. Season with salt and jalapeno.
3- pour dressing over the veggies and mix well. Serve chilled or at room temperature.
Hope you enjoy it as much as we did!
(the jicama is the one on the bottom)