Jicama Slaw

Ingredients

• 2 tablespoons ancho chili powder 
• 0.5 cup canola oil 
• 2  carrots shredded
• 0.3 cup cilantro leaves finely chopped
• 2 tablespoons honey 
• 1 large jicama shredded peeled finely
• 0.5 cup juice of lime freshly squeezed
• 0.5  napa cabbage shredded finely
• 2 tablespoons rice vinegar 
• 8 servings salt and pepper black freshly ground

Equipment

• bowl
• whisk

Directions

1. Place jicama, cabbage and carrots in a large bowl.
2. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper.
3. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro.
4. Let sit at room temperature for 15 minutes before serving.