Carrot Jicama And Red Cabbage Slaw

Ingredients

2 teaspoons whole anise seeds 

2 cups julienned red cabbage 

1 cup julienned carrots 

1 cup julienned jicama 

1 large jalapeno, thinly sliced crosswise 

3 tablespoons freshly squeezed lime juice 

1 scant teaspoon coarse salt 

1 teaspoon sugar 

1/3 cup chopped cilantro 

1 tablespoon chopped fresh mint 

Preparation

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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