Ingredients

• 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
• 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

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Instructions

1. 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.)
2. 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.
3. 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.