Copyright Thomas Saaristo  All Rights Reserved
Jicama slaw
Jicama slaw

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
1 teaspoon House salt, then to taste
Black peppercorns in a pepper mill
1/4 cup finely chopped cilantro leaves

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice,
vinegar, ancho powder, honey, and oil in a medium bowl; season with salt and freshly
ground black pepper to taste. Pour the dressing over the jicama mixture and toss to
coat well. Fold in the cilantro

Allow Jicama slow to stand at room temperature for 15 minutes before serving