Napa Cabbage Slaw with Lime Honey Dressing
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anise seeds (15 ml)
canola oil (75 ml)
fresh lime juice (45 ml)
rice wine vinegar (30 ml)
honey (15 ml)
Coarse salt and freshly cracked black pepper
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)
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.
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.
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