Main Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 cup julienne strips yams or sweet
potatoes
1 cup julienne strips jicama
1 cup julienne strips zucchini
1 cup julienne strips unpeeled red
apple
1 small fennel bulb, thinly sliced
2 tablespoons sliced green onions
1/4 cup cider vinegar
1/4 cup water
1 teaspoon Dijon mustard
3/4 teaspoon salt
Freshly ground pepper

Cooking Preparation of the Recipe:

Heat oil in 10-inch skillet over medium heat until hot. Add garlic and yams. Cover and cook about 5 minutes or until yams are crisp-tender. Stir in jicama, zucchini, apple, fennel, and onions. Mix vinegar, water, mustard and salt; stir into vegetables. Cook 1 minute longer. Place vegetables in bowl. Cover and refrigerate about 2 hours or until chilled. Serve with pepper. 8 servings

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