Jícama Slaw with Lime-Ancho Dressing

By markemilw

Ingredients

• For the dressing:
• 1/2 cup fresh lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons ancho chile powder
• 2 tablespoons honey
• 3 T cup mild vegetable oil, such as canola
• Salt and freshly ground pepper
• For the 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

Details

Adapted from epicurious.com

Preparation

Step 1

Make the 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.)

Make the 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