Last weekend we went apple picking. It’s a family fall tradition and what perfect weather we had. So of course, we ended up with a bunch of apples. I’ve already made apple cinnamon scones…many times. And one can only eat so many apples raw. I want to incorporate the farm fresh apples with what’s already in the fridge. So I came up with a jicama, apple & carrot salad with honey mustard dressing.
What is jicama?
Jicama is a root vegetable with a brown outer skin and white, crispy flesh. The taste of jicama reminds me of eating an Asian pear. When picking out jicama, you want to pick one that is firm and doesn’t have any large blemishes. It used to be that it’s only sold at the Asian grocery store, but I found some at an American grocery store a few days ago. Make sure to peel the thick, waxy skin off first before using.
What is in the jicama, apple & carrot salad?
This salad is super simple to make. All you need are two vegetables and a fruit. Jicama, carrot and apple. The hardest part is julienning the ingredients. I can definitely use more practice with my knife skills 🤣…as you can see in the pictures below.
Just a quick tip with the apples. I used an apple slicer to remove the core then julienned them. After julienning the apples, I placed them in a salt water bath (kosher salt and just tap water) to prevent them from browning. It definitely worked well because I have some leftover salad in the fridge and the apples still looks fresh like it was just cut.
The honey mustard dressing
I love honey mustard. It is delicious, especially with chicken tenders, but did you know it also goes well with apples? Because the jicama and carrots are bland and the apples are a bit tart, I wanted to add some tang and sweetness to the dish. In comes the honey mustard dressing. The honey gives it a sweet taste while the mustard brings the “tang”. Not sure if that’s an actual word, but I will go with it😂.
After the fruit and veggies are cut up and the dressing is made, the only thing left is to toss it all to combine before serving.
What does the salad tastes like?
This jicama, apple & carrot salad is crunchy, sweet and tart at the same time. It’s perfect as a side dish or light lunch. A perfect way to get your veggies into your diet.
How to store leftover salad?
The jicama, apple and carrot mixture can be stored in an airtight container in the fridge. As with any salad, I store the dressing separately so that the salad doesn’t get mushy.
Jicama, Apple & Carrot Salad
Ingredients
Ingredients for the honey mustard dressing:
- 2½ tbsp honey
- ½ tsp white distilled vinegar
- 3 tbsp mustard I used the yellow mustard.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp water
- 1 tsp pepper
Ingredients for the salad:
- 1 apple, cut into matchsticks
- ¼ jicama, cut into matchsticks
- 1 carrot, cut into matchsticks
Instructions
Instructions for the honey mustard dressing:
- Combine all the ingredients into a bowl and mix until all the ingredients are well combined. Give it a taste. If you like the dressing more sweet, add more honey.
Instructions for the salad:
- After the carrot, jicama and apple are cut into matchsticks. Toss them together in a bowl to combine.
- Drizzle a generous amount of honey mustard dressing on top and toss to make sure the dressing is evenly distributed. Serve and enjoy.
The next time you go apple picking and don’t know what to do with all those apples, give this salad recipe a try. Eating your vegetables and fruits have never tasted so good. For more recipes that uses jicama and carrots, check out my Vietnamese egg rolls recipe. Perfect finger food for a gathering.
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