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Who says cabbage has to have all the fun when it comes to slaw? Sure, carrots are something the most of us are familiar with. But this recipe takes a different turn by using jicama.

Jicama is a root vegetable that’s eaten raw, and it’s crisp like an apple with a subtle sweetness. It’s ideal to go along with this dish to add extra crunch, and compliments both the apple and the carrots. Jicama has lots of fiber and prebiotics, not to mention potassium and vitamin C. Quite a punch for the little South American root.

Carrot-Jicama Slaw with Blue Cheese, Green Apple, and Cranberries

  • 2 carrots, spiral sliced on angel hair cutter (click the link for more info about spiral slicers — you can also use a grater)
  • 1-12 oz jicama, spiral sliced angel hair cutter
  • 1 granny smith apple, brunoise cut
  • 2 oz blue cheese crumbles
  • ¼ c apple cider vinegar
  • 1 c dried cranberries
  • ¼ c olive oil
  • salt and pepper

Combine all ingredients in a large mixing bowl. Allow mixture to macerate for at least one hour in the fridge before enjoying. A perfect compliment to your evening BBQ or grilled dinner.

Geoff Bragg

About Geoff Bragg

Geoffrey Bragg was born on Fort Rucker in Alabama to an Army major raised in Tampa and his Vietnamese wife. Needless to say, the blend of cultures created an interesting culinary dichotomy Geoff feels was extremely influential to his cooking today. He was raised in Charlotte and has always considered himself a product of the South. With an extensive resume, from vegetarian restaurants to gastropubs, Geoff is currently working as a personal chef with a focus on culinary instruction. He is excited to be back in the city he calls home, close to family and friends and working on a project he feels will help to shape Charlotte’s already explosive culinary scene.

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