CARROT, JICAMA, AND RED CABBAGE SLAW
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
- In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.
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