1 tablespoon anise seeds (15 ml)

⅓ cup canola oil (75 ml)

3 tablespoons fresh lime juice (45 ml)

2 tablespoons rice wine vinegar (30 ml)

1 tablespoon honey (15 ml)

Coarse salt and freshly cracked black pepper

1 2 pound 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.

See more: Citrus, No Cook, Picnics, Salad, Vegetarian

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