Rosie Makes Jicama Slaw.

I wanted a slaw to go with my pork but I wanted something a little different. This jicama slaw fit the bill.

Ingredients for slaw: about 1/4 cabbage wedge, shredded 1 jicama, pealed and shredded 1 carrot, pealed and shredded 1 apple, pealed and cut into matchsticks 1 green onion, sliced

Jicama in front, then, going clockwise, green onion, carrot, and cabbage.

I set the apple aside since I didn't want to cut it and have it oxidize before I tossed it in with the rest of the slaw. Hence the lime.

I cut my apple into fat matchsticks and tossed the pieces in the juice of 1 lime.

Then I added the apple to slaw. Next, dressing for the slaw.

Dressing ingredients: 1/4 cup honey 1/4 cider vinegar 2 TB Dijon mustard about 1/2 cup extra virgin olive oil salt and pepper Mix first 3 ingredients, then whisk in olive oil until you have a cup of dressing. Salt and pepper to taste.

Pour dressing over salad and toss to coat. Refrigerate.

Toss before serving. This was light, crisp, and yet another dish in which I could taste each flavor. Mr. Hawthorne is a cole slaw purist, so the next day, he drained and washed my dressing off and put in mayo. After seeing this diss of my dish, I asked him about the pork. "With any type of tenderloin, you don't need marinades. You might want a hint of something on the crust but tenderloin doesn't need anything. That's waste." To each his own. I want different at times. He wants same. I try. I fail. And, yes, Mr. Hawthorne, I prefer a regular cole slaw to this. I think I'm not overly enamored with jicama. I've heard the flavor described as something between potato and apple. It isn't. To me. I just like different. Stay tuned for my baked acorn squash soup.