Jícama Slaw with Lime-Ancho Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
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 |
Directions:
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.)
2. 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.
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