Jicama-Apple Slaw - cooking recipe

Ingredients

1/2 cup mayonnaise
3 tablespoons rice wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
2 granny smith apples
1/4 cup red onion, minced
1 3/4 lbs jicama, peeled
2 large carrots, peeled

Preparation

In large bowl, whisk mayonnaise, vinegar, lemon juice, sugar, salt and pepper until blended.
Using a julienne vegetable peeler or a mandolin, pare the apple on four sides into thin julienne strips, stopping when you reach the cores and seeds; add to dressing with red onion and toss.
Cut the jicama and carrots in the same fashion with the julienne peeler, into long thin shreds. Add to bowl and gently toss to combine.
Serve immediately, or refrigerate up to 6 hours.