I'm always on the lookout for food that can satisfy my need for CRUNCH! Jicama (pronounced HEE-kah-mah), a root vegetable, was one of my favorite discoveries on my first trip to the American Southwest; it arrived there via Mexico. Now you can buy it in many supermarkets across the country; a jicama is about the size of a grapefruit and has a thin brown skin. Crisp as a Granny Smith apple, freshly cut jicama makes perfect slaw.

INGREDIENTS

For the dressing:
1/2 cup fresh lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chile powder
2 tablespoons honey
1/2 cup mild vegetable oil, such as canola
Salt and freshly ground pepper

For the slaw:
1 (2-pound) jicama, peeled and cut into matchsticks
1/2 head napa cabbage, cored and shredded
2 carrots, coarsely grated
1/4 cup finely chopped fresh cilantro leaves

PREPARATION

Make the dressing:
Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)

Make the slaw:
Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving. Makes 8 servings.

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