Jicama, Carrot, and Red Cabbage Slaw with Anise and Lime

1. 1

   In a dry heavy skillet toast anise seeds over moderate heat, shaking skillet occasionally, until fragrant, about 1 minute.

2. 2

   Cool seeds and coarsely grind with a mortar and pestle or a cleaned electric coffee/spice grinder.

3. 3

   Peel jicama and carrots and quarter jicama.

4. 4

   Using a mandoline or other manual slicer, cut jicama and carrots into very thin slices, about 1/16 inch.

5. 5

   Stack slices and cut into julienne strips.

6. 6

   With a knife cut cabbage into very thin shreds.

7. 7

   Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags.

8. 8

   Coarsely chop parsley.

9. 9

   In a large bowl stir together anise, oil, lime juice, mustard, and salt.

10. 10

    Add vegetables and parsley, tossing to coat, and season with salt and pepper.

11. 11

    Slaw may be made 2 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.