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.

2 tablespoons cider
1 tablespoon chopped
1 teaspoon Dijon mustard
1 tablespoon honey
1 teaspoon celery seed
Salt and pepper, to taste
3 tablespoons canola oil
2 apples (Baldwin,
Cortland, Mutsu, Rome
Beauty), cut into
3 stalks celery, thinly sliced
½ small jicama, peeled and cut into matchsticks
½ red onion, thinly sliced
2 carrots, thinly sliced

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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