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    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