Napa Cabbage Slaw with Lime Honey Dressing
- serves 4
1 Tbsp anise seeds (15 ml)
⅓ cup canola oil (75 ml)
3 Tbsp fresh lime juice (45 ml)
2 Tbsp rice wine vinegar (30 ml)
1 Tbsp honey (15 ml)
Coarse salt and freshly cracked black pepper
1 2 lb(s) piece jicama, peeled and cut into julienne
1/2 pound carrots (about 3 large), peeled and cut into julienne
1 napa cabbage, shredded (about 12 oz)
1. In a dry skillet, toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool seeds and coarsely grind with a mortar and pestle.
2. In a large bowl stir together anise seeds, oil, lime juice, vinegar, honey and salt and pepper. Add jicama, carrots and napa cabbage, tossing to coat. Season with salt and pepper.