Jicama, Carrot, and Red Cabbage Slaw with Anise and Lime

• 1 tablespoon anise seeds
• a 2-pound piece jicama
• 1/2 pound carrots (about 2 large)
• a 3/4-pound piece red cabbage
• 1/2 cup packed fresh flat-leafed parsley leaves
• 1/3 cup vegetable oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt

1. In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute.
2. Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.
3. Peel jicama and carrots and quarter jicama.
4. Using a mandoline or other manual slicer, cut jicama and carrots into very thin slices, about 1/16 inch.
5. Stack slices and cut into julienne strips.
6. With a knife cut cabbage into very thin shreds.
7. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.
8. Coarsely chop parsley.
9. In a large bowl stir together anise, oil, lime juice, mustard, and salt.
10. Add vegetables and parsley, tossing to coat, and season with salt and pepper.
11. Slaw may be made 2 hours ahead and chilled, covered.

anise seeds, jicama, carrots, red cabbage, parsley, vegetable oil, lime juice, mustard, salt

Taken from www.epicurious.com/recipes/food/views/jicama-carrot-and-red-cabbage-slaw-with-anise-and-lime-15711 (may not work)