Crunchy jicama, apple, and carrot slaw with creamy orange dressing
Instructions:
- In a small bowl, whisk together the mayonnaise, sour cream, orange juice, vinegar, and basil; season with salt and pepper. Refrigerate, covered, until ready to use.
- Slice the apples, jicama, and carrots on the thinnest setting of a mandoline or with a sharp knife; then cut the slices into julienne, about 2 inches long.
- In a large bowl, toss the julienned apples, jicama, carrots, and cabbage with the mayonnaise mixture. Cover with plastic wrap, and refrigerate until ready to serve.