Jicama Apple Slaw

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This cool, bracing slaw is made from shredded jicama and green apple, which might not immediately trigger thoughts of Thai cuisine, but together mimic the taste and texture of green papaya, traditionally used in salads. Finished with a crunch of roasted peanuts and a shower of fresh cilantro.

3 tablespoons fresh lime juice

3 tablespoons rice vinegar

2 tablespoons honey

½ teaspoon fine salt

1 large jicama (1 pound), peeled

2 medium green apples (12 ounces total), cored but left unpeeled

1 medium jalapeño or ½ medium serrano pepper, seeded and finely chopped

½ cup fresh cilantro leaves and tender stems

¼ cup unsalted, roasted peanuts, coarsely chopped

Directions at washingtonpost.com

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