Jicama Slaw

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Peel the jicama, then cut into thin matchsticks.

   2.Shred the cabbage thinly with a sharp knife.

   3.Julienne the carrot and slice the red bell pepper into thin strips.
2. 2
   mix · ~1 min

   Make the dressing.

   Whisk together the lime juice, olive oil, honey, cumin powder, and salt in a small bowl until the honey dissolves.

   TIPTaste the dressing now and adjust the lime or honey to your liking before adding to the vegetables.
3. 3
   mix · ~1 min

   Toss the slaw together.

   Place the jicama, cabbage, carrot, and bell pepper in a large mixing bowl. Pour the dressing over the top and toss well to coat every piece.

4. 4
   rest · ~10 min

   Let the slaw rest.

   Let the slaw sit for 10 minutes at room temperature so the flavors meld and the vegetables soften slightly.

   TIPJicama stays satisfyingly crunchy, so don't worry about it getting soggy.
5. 5
   garnish · ~1 min

   Garnish with cilantro and serve.

   Sprinkle the chopped cilantro over the slaw, give it a final toss, and serve chilled or at room temperature.

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