Apple, Jicama, and Cranberry Salad with Tahini, Honey, and Lemon Dressing
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 0 minutes
Texture is the name of the game with this salad. Crisp red and green apples, crunchy jicama, hefty pistachios, and chewy dried cranberries make a fun slaw-style salad, but a sprightly lemon tahini dressing makes it oh-so-deliciously modern.
Tahini, Honey, and Lemon Dressing:
⅔ cup sesame tahini
⅓ cup honey
¼ cup extra-virgin olive oil
Zest and juice of 5 Meyer lemons or regular lemons
8 cloves garlic, peeled and grated, any green centers discarded
1½ teaspoons salt
½ teaspoon freshly ground black pepper
Apple, Jicama, and Cranberry Salad:
1 medium to large jicama, peeled
2 large, firm red apples, such as Jonagold, Crispin, or Gala
2 large green tart apple, such as Granny Smith
1 large yellow apple
Juice of 1 lemon
1 cup dried cranberries
1 cup toasted (unsalted) pistachios (see Kitchen Tips)
- Make the dressing: Combine the tahini, honey, oil, zest and juice, garlic, salt, and pepper in the bowl of a food processor fitted with a metal blade and pulse until well combined and smooth. This can be made up to 3 days in advance, but it will thicken, so add a little water and stir well just before serving.
- Prepare the salad: Cut the jicama into fine julienne strips and transfer to a mixing bowl.
- Core the apples, cut them into a fine julienne, and add to the bowl, tossing them with lemon juice as you go so they do not brown excessively, and add them to the jicama.
- Pour the dressing over the mixture and toss gently to coat. Add the cranberries and pistachios, toss gently, and serve immediately.
You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe. If someone at your table is allergic to nuts, try toasted sunflower seeds instead.