Jicama Apple Salad
February, 2007

Serves 4 / Peel off the tough brown skin of this hardy root vegetable—commonly used in Latin American cooking—and you'll discover its deliciously crunchy, slightly sweet white flesh. It's perfect for crudités and salads, such as this updated, Asian-inspired version of the Waldorf salad.

1/2 cup pecan halves
Umeboshi vinegar
1 scant tablespoon barley malt
1 1/2 cups thinly sliced jicama
1 1/2 cups thinly sliced crisp apple (1 small to medium apple)

1 large kiwi, peeled and mashed
1 tablespoon garbanzo bean miso
1 tablespoon fresh lemon juice
1/4 teaspoon curry powder
Zest of 1 lemon (optional)

1. Preheat oven to 300°. Dry-roast pecans for 5 minutes. Remove from oven; drizzle lightly with umeboshi and barley malt. Stir well and return to oven for 3–4 minutes. Transfer immediately to a plate to cool.
2. Whisk all dressing ingredients together in a 2-quart bowl. Add jicama and apple, mixing well without breaking. Toss in glazed nuts just before serving.

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing Company, 2006) and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).

PER SERVING: 162 cal, 47% fat cal, 9g fat, 1g sat fat, 0mg chol, 2g protein, 21g carb, 6g fiber, 367mg sodium