Food & dining

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.

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