Carrot Slaw

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Carrot Slaw

 

2 cups carrots, grated

2 cups jicama, grated

1 cup cabbage, shredded

1/4 cup dried currants or raisins or cherries

3 tbsps. mayonnaise

2 tbsps. fresh lemon juice

1 tbsp. white wine vinegar

2 tsps. honey

1 tsp. Dijon mustard

1/4 tsp. salt

1/8 tsp. black pepper

 

Combine carrots, jicama, cabbage and currants. In

separate bowl, blend together mayonnaise, lemon juice,

vinegar, honey, mustard, salt and pepper. Drizzle over

salad in other bowl and mix well to coat. Cover and

refrigerate for at least an hour before serving.

 

 

 

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