Apple Jicama Slaw
Source of Recipe
meals.com
List of Ingredients
2 red bell peppers
3 apples, peeled, cored and diced
1 jicama, peeled and cut into matchsticks
6 tablespoons rice vinegar
3 tablespoons honey
3 tablespoons malt vinegar
1 tablespoon chopped fresh parsley
1/4 teaspoon crushed dried tarragon
1/4 teaspoon salt
1/8 teaspoon white pepperRecipe
Roast, peel, and seed red bell peppers (see NOTE); cut into thin strips.
Combine roasted peppers, apples, jícama, rice vinegar, honey, malt vinegar, parsley, tarragon, salt and white pepper in a large mixing bowl. Toss until well mixed. Serve chilled.
NOTE: Roast peppers by placing them under the broiler, holding them over a gas flame or roasting them on the stovetop in a cast-iron skillet until charred.
Under the Broiler: Preheat broiler; place peppers on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
Over a Gas Flame: (If only one or two peppers are being roasted, this method may be preferable.) Holding the pepper in tongs over a medium-low to medium flame, turn pepper as it bubbles and blackens, about 15 minutes. Transfer pepper into a paper bag; close bag and set aside until cool, about 15 minutes more.
In a Cast-Iron Skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes.
After cooling, peel peppers by gently pulling off skin.
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