Jicama, Carrot and Apple Slaw with Walnuts
Salads adapt well to grab-and-go service, but tossed greens can wilt if the packaging is not optimal. Slaws are a safer bet, as they’re usually made with sturdier vegetables. This version, from chef Richard Brown of Orlando’s Bull & Bear restaurant in the Waldorf Astoria, is composed of jicama, carrots, apples and toasted walnuts—crunchy ingredients that retain their texture.
Click here to see the recipe.