1 tablespoon anise seeds

⅓ cup olive oil

3 tablespoons fresh lime juice

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

Coarse salt and freshly cracked black pepper

1 2 pound piece jicama, peeled and cut into julienne

½ pound carrots (about 3 large), peeled and cut into julienne

1 ¾ pound piece red cabbage, shredded

¼ cup chopped fresh parsley


1. In a dry 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.

3. In a large bowl stir together anise, oil, lime juice, vinegar, mustard and salt and pepper.

4. Add jicama, carrots, red cabbage and parsley, tossing to coat, and season with salt and pepper.

See more: Picnics, Salad, Vegetarian, Vegetables

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