Total Time
14mins
Prep 14 mins
Cook 0 mins

This was a recipe printed in Sunset magazine

Directions

  1. Peel and slice jicama into 1/4 inch thick juilenne sticks.
  2. Core and slice Granny Smith apples into 1/4 inch thick juilenne sticks.
  3. Remove seeds and stems slice bell pepper into 1/4 inch thick juilenne sticks salt.
  4. pepper.
  5. cilantro to taste.
  6. Add dressing of your choice.
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