Jicama, Carrot and Red Cabbage Slaw

  • serves 4
Christine Cushing
Christine Cushing

Toasted anise seeds lend a delicate licorice flavour to this vibrantly coloured salad. Yield is 4 servings.

8 Ratings
Directions for: Jicama, Carrot and Red Cabbage Slaw


1 Tbsp anise seeds

⅓ cup olive oil

3 Tbsp fresh lime juice

2 Tbsp sherry vinegar

1 tsp Dijon mustard

Coarse salt and freshly cracked black pepper

1 2 lb(s) piece jicama, peeled and cut into julienne

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

1 ¾ lb(s) 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: Salad, Vegetables, Picnic, Side, Vegetarian, Vegan



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