Jícama Slaw with Lime-Ancho Dressing

[kirra]

Jícama Slaw with Lime-Ancho Dressing

A jicama is about the size of a grapefruit and has a thin brown skin. Crisp as a Granny Smith apple, freshly cut jicama makes perfect slaw.

Ingredients:

Dressing:

1/2 cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chile powder
2 tablespoons honey
1/2 cup mild vegetable oil, such as canola
Salt and freshly ground pepper

Slaw:

1 (2-pound) jicama, peeled and cut into matchsticks
1/2 head napa cabbage, cored and shredded
2 carrots, coarsely grated
1/4 cup finely chopped fresh cilantro leaves

Preparation:

Dressing:
Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)

Slaw:
Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving. Makes 8 servings