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
Main Course
Gluten free
Ingredients per serving
Prepare the Raisins
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Water 375.0 ml
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White vinegar 125.0 ml
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Onion powder 1.25 g
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Cumin 0.5 g
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Aleppo pepper flakes 1.25 g
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Raisins, golden 145.0 g
Prepare the Salad
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Jicama, julienned 400.0 g
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Farro, cooked 785.0 g
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Carrot, shredded 138.0 g
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Fuji apple, julienned 220.0 g
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Mint, julienned 11.5 g
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Salt and Pepper, to taste
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Scallions, juilenned 25.0 g
Preparation
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Prepare the 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 145 g pickled raisins and enough Hellmann’s Smoked Peach Dressing to generously coat, about 450 ml. Season with salt and pepper, top with sliced scallions and serve 195 g per portion as a side dish.
