Jicama Slaw

The peak season for Jicama is October through May, so spring is a perfect time to make this tangy, island-inspired slaw.

1 large jicama, peeled and finely shredded
1/2 napa cabbage, finely shredded
1/4 cup freshly squeezed lime juice
3 TABLEspoons white balsamic vinegar
1/2 teaspoon TABLEspoons Chipotle or
Ancho chili powder
1/2 teaspoon ground cumin
1/3 cup canola oil
Salt and freshly ground black pepper (to taste)
1/4 cup finely chopped fresh cilantro leaves

Place jicama and cabbage in a large bowl.

In a separate bowl, stir together lime juice, vinegar, chili powder and cumin. While whisking, slowly add oil until well blended. Stir in salt and pepper to taste.

Pour dressing over jicama and slaw, toss to coat. Gently stir in chopped cilantro. Can be made 1-2 hours ahead of serving. Keep chilled.