Jicama and Red Onion Slaw
Gourmet
Jicama and Red Onion Slaw
Gourmet
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1 small jicama (about 3/4 pound) 1 carrot 3/4 cup thinly sliced red onion 1 tablespoon white wine vinegar 2 teaspoons Dijon mustard 2 tablespoons olive oil Directions: Peel jicama and carrot and with the fine shredding disk of a food processor, shred coarse. (Alternatively, peeled vegetables may be cut into fine julienne strips). Separate onion into rings. In a bowl, whisk together vinegar, mustard, and oil until emulsified. Add jicama, carrot, onion, and salt and pepper to taste, and toss well. Serves 2.
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