Jicama Slaw Recipe

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

1. 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.
2. 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.

lime juice, rice vinegar, ancho chile powder, honey, vegetable oil, salt, jicama, cabbage, carrots, fresh cilantro

Taken from www.seriouseats.com/recipes/2008/05/jicama-slaw-recipe.html (may not work)