Jicama and Grilled Red Pepper Slaw

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Place smoke chips in 8x6-inch foil packet with open top.

3. 3

   Set packet atop coals about 5 minutes before grilling.

4. 4

   Brush green onions with 1 1/2 tablespoons oil.

5. 5

   Grill until lightly browned, turning often, about 4 minutes.

6. 6

   Cut onions into 1/4-inch pieces.

7. 7

   Place in large bowl.

8. 8

   Grill peppers until lightly charred, turning often, about 10 minutes.

9. 9

   Enclose in paper bag; let stand 10 minutes.

10. 10

    Peel and seed peppers; cut into 1/4-inch-wide strips.

11. 11

    Add to onions.

12. 12

    Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl.

13. 13

    (Vegetables and dressing can be made 8 hours ahead.

14. 14

    Cover separately and refrigerate.)

15. 15

    Add jicama and dressing to grilled vegetables; toss to coat.

16. 16

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.