Recipe information
Yield
serves 8
Ingredients
1
cup mayonnaise
1
/2 cup sour cream
1
/4 cup fresh orange juice
2
tablespoons cider vinegar
1
tablespoon minced fresh basil
Coarse salt and freshly ground pepper
2
Granny Smith apples
1
jícama (about 1 pound), peeled
2
carrots
1
/2 small head green cabbage, finely shredded
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Preparation
Step 1
In a small bowl, whisk together the mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
Step 2
Slice the apples, jícama, and carrots on the thinnest setting of a mandoline or with a sharp knife; then cut the slices into julienne, about 2 inches long.
Step 3
In a large bowl, toss the julienned apples, jícama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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