Jicama and Grilled Red Pepper Slaw

• 1 cup hickory smoke chips, soaked in water 30 minutes, drained
• 8 large green onions, trimmed
• 4 1/2 tablespoons corn oil
• 3 large red bell peppers
• 5 tablespoons fresh orange juice
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon honey
• 3/4 teaspoon ground cumin
• 1 jicama (about 18 ounces), peeled, cut into matchstick-size strips

1. Prepare barbecue (medium-high heat).
2. Place smoke chips in 8x6-inch foil packet with open top.
3. Set packet atop coals about 5 minutes before grilling.
4. Brush green onions with 1 1/2 tablespoons oil.
5. Grill until lightly browned, turning often, about 4 minutes.
6. Cut onions into 1/4-inch pieces.
7. Place in large bowl.
8. Grill peppers until lightly charred, turning often, about 10 minutes.
9. Enclose in paper bag; let stand 10 minutes.
10. Peel and seed peppers; cut into 1/4-inch-wide strips.
11. Add to onions.
12. Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl.
13. (Vegetables and dressing can be made 8 hours ahead.
14. Cover separately and refrigerate.)
15. Add jicama and dressing to grilled vegetables; toss to coat.
16. Season with salt and pepper.

hickory smoke chips, green onions, corn oil, red bell peppers, orange juice, lime juice, honey, ground cumin, jicama

Taken from www.epicurious.com/recipes/food/views/jicama-and-grilled-red-pepper-slaw-2148 (may not work)