Jicama, Farro and Fuji Apple and Pickled Raisin Slaw
Fresh, crisp jicama, Fuji apple and nutty farro with shredded carrots, plump pickled golden raisins and mint, tossed in Hellmann’s Smoked Peach Dressing.
Salads
Gluten-free
Ingredients per serving
Prepare the Pickled Raisins
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Water 1.5 cups
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Vinegar, white 0.5 cup
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Onion powder 0.5 tsp
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Cumin 0.25 tsp
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Aleppo pepper flakes 0.5 tsp
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Raisins, golden 1.0 cup
Prepare the Salad
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Jicama, julienned 3.33 cups
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Farro, cooked 5.0 cups
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Shredded carrots 1.25 cups
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Julienned Fuji apple 1.25 cups
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Mint, julienned 0.13 cup
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Salt and Pepper, to taste
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Scallions, thinly sliced 0.25 cup
Preparation
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Prepare the Pickled Raisins
- Combine water, vinegar, onion powder, cumin and aleppo pepper flakes and bring to a boil. Add raisins. Remove from heat, cover and stand 2 hours or overnight.
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Prepare the Salad
- Combine jicama, farro, carrots, apple and mint and toss with 1 cup pickled raisins and enough Hellmann’s Smoked Peach Dressing to generously coat, about 15 oz. Season with salt and pepper, top with sliced scallions and serve 1 ½ cups per portion as a side dish.
