3tablespoonsApple cider vinegar - add more or less for taste
1tablespoonExtra virgin olive oil - can omit
For the dressing
Add the dairy-free mayo, apple cider vinegar, oil, garlic powder, and salt to a small mixing bowl. Mix well and set aside or place it in the refrigerator.
For the salad
Cut the jicama in half. Lay it down on the flat side. It is much safer to peel it that way. Now take your knife and cut away from your body trying not to go too deep into the flesh. Finish removing all of the peel from off of the halves. Set it aside.
Cut the apples into 4 pieces. Core the insides to remove the seeds. Don't cut off the skin. That adds fiber, taste. and color to the salad.
Place the shredding attachment with the largest holes up in your food processor. Cut the jicama into pieces that will fit into the chute. Shred the jicama.
Remove the shredded jicama to a mixing bowl. Shred the apple in the same way as the jicama.
Remove the shredded apple and add it to the mixing bowl.
Add the chopped parsley and the salt and pepper to the bowl and mix all ingredients until well combined.