Recipe: Jicama Slaw with Carrot and Apple and Roasted Garlic Dressing (blender and food processor)

JICAMA SLAW

FOR THE DRESSING:
2 cloves garlic, unpeeled
1 tablespoon brown rice vinegar or apple cider vinegar
1/2 cup apple juice, use "natural"
1 1/2 tablespoons olive oil
2 teaspoons whole grain mustard
Freshly ground pepper, to taste
Sea salt, to taste
FOR THE SALAD:
1 cup shredded carrot
2 cups jicama, peeled and shredded
1 cup Granny Smith apple, shredded

TO PREPARE DRESSING:
Heat a dry heavy skillet over medium heat. Add garlic cloves and roast. Turn with tongs until blackened in spots and soft - about 10 minutes. Peel and remove tough end. This method gives the garlic a smoky flavor. It doesn't turn to paste like roasted garlic.

In a blender, combine roasted garlic, vinegar, apple juice, olive oil, and mustard. Blend until smooth. Season with salt and pepper.

TO PREPARE SALAD:
Use medium shredding disc in a food processor for the carrot, jicama, and apple.

In a bowl, combine jicama, carrots, and apples. Add dressing and toss.

Makes 4 servings
Adapted from source: Smithfield Foods