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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Apple, Celery, Jimcama Slaw Recipe

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This recipe for Apple, Celery, Jimcama Slaw is from The Westminster Shores Celebration Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lemon
2 Cups sweet apples, grated (you can peel them first but if the skins are tender I like to leave them on for color)
2 Tablespoons orange juice
1 Cup jicama or celery root, peeled & grated
1 cup clerey, thinly slices
1 tablespoon extra-virgin olive oil
1/2 cup currants or chopped raisins
1/4 cup red onion, minced
1/3 cup fresh basil, chopped
1/4 teaspoon salt
Pinch of cayenne

Directions:
Directions:
Into a serving bowl, grate the lemon peel for about 2 teaspoons of zest.
Juice the lemon and add 3 tablespoons of juice to the bowl
Add the grated apples and stir well.
Add remaining ingredients and toss together.
Serve immediately or chill in refrigerate for an hour or two

Personal Notes:
Personal Notes:
"My husband and I decided to try eating vegetarian one summer. I bought a cookbook of vegetarian menus and went through it from beginning to end (too bad I never thought of blogging, as in "Julie and Julia"). We liked a lot of the recipes and, although vegetarian eating did not become a permanent life choice, having more interesting vegetables and salads to eat was most enjoyable. This salad was an early favorite that became a stand-by."

 

 

 

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