You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.

Recipe for apple-jicama-carrot slaw

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Honey and Dijon mustard meld with anise-flavored tarragon to make crisp apples and root vegetables pop in this simple slaw.

2tablespoons cider
1tablespoon chopped
1teaspoon Dijon mustard
1tablespoon honey
1teaspoon celery seed
Salt and pepper, to taste
3tablespoons canola oil
2apples (Baldwin,
Cortland, Mutsu, Rome
Beauty), cut into
3stalks celery, thinly sliced
½small jicama, peeled and cut into matchsticks
½red onion, thinly sliced
2carrots, thinly sliced

1. In a small bowl, whisk together the vinegar, tarragon, mustard, honey, celery seed, salt, and pepper. Slowly drizzle in the oil, whisking constantly.

Continue reading below

2. In a large bowl, combine the apples, celery, jicama, red onion, and carrots. Add the dressing and toss well. Taste for seasoning, and add more salt and pepper, if you like. Karoline Boehm Goodnick

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of