Recipes

These are some of Spoon & Whisk┬┤s favorite recipes for you to enjoy. The recipes come from our cooking school instructors, local chefs and our customers that have shared a favorite dish with us. These recipes are simple enough to cook at home. Please visit our recipe page regularly to find new recipes that we have added.

Spiral Sliced Carrot, Jicama, & Granny Smith Apple

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DepartmentIngredient
Condiments, Oils & Sauces .25 cup(s) Canola Oil
3 Tbsp(s) Champagne Vinegar
Produce 1 Granny Smith Apple, Cored
1 Head Red Cabbage
1 Large Carrot, Peeled
5 oz. Piece of Jicama, Peeled
4 Scallions, Very Thinly Sliced
Spices & Seasoning 1 Tbsp(s) Fresh Chopped Tarragon, or 1/2 Tsp Dried Tarragon
.5 tsp(s) Salt
Spiral Sliced Carrot, Jicama, & Granny Smith Apple
Category:Miscellaneous
Season:Any
Submitted By:Chef Patrick Mannato
This recipe feeds:0
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Recipe

A light and crunchy compliment for healthy diets in the Spring and Summertime. You won't even have to turn on your stove or oven!

Refrigerate the slaw if you are not serving immediately; serve within 2 hours of preparation. It is best eaten within a few hours.

Ingredients   Instructions
1 Granny Smith Apple, Cored
1 Large Carrot, Peeled
5 oz. Piece of Jicama, Peeled
1. Using a spiral slicer carefully cut the jicama, carrot and apple.
1 Head Red Cabbage
4 Scallions, Very Thinly Sliced
1 Tbsp(s) Fresh Chopped Tarragon, or 1/2 Tsp Dried Tarragon
2. Cut the red cabbage in half, remove and discard the core, then cut into thin shreds or slices. Add to a bowl, along with scallions and tarragon, and toss to combine.
.25 cup(s) Canola Oil
3 Tbsp(s) Champagne Vinegar
3. Combine canola oil, vinegar and salt in a tightly capped jar and shake vigorously to blend, or whisk them together in a small bowl. Pour over the prepared ingredients and toss to coat them evenly with the dressing.

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