JICAMA SLAW

Ingredients

1 large jicama, peeled and finely shredded
1/2 Napa cabbage, finely shredded
2 carrots, shredded
1 cup fresh pineapple, cut into tidbits
1/2 cup fresh squeezed lime juice or cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
2 tablespoons honey
1/2 cup canola oil
Fresh ground salt and ground pepper
1/4 cup finely chopped cilantro leaves

Directions

Place Jicama, cabbage, pineapple and carrots in a large bowl. Whisk together the lime or cocktail grapefruit juice, vinegar, ancho chili powder, honey, and oil in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving. Serves 8

Recipe courtesy of Bobby Flay
*some slight modifications have been made from the original recipe to help you use produce found in your Bountiful Basket