Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.

　　I'm always on the lookout for food that can satisfy my need for CRUNCH! Jicama (pronounced HEE-kah-mah), a root vegetable, was one of my favorite discoveries on my first trip to the American Southwest; it arrived there via Mexico. Now you can buy it in many supermarkets across the country; a jicama is about the size of a grapefruit and has a thin brown skin. Crisp as a Granny Smith apple, freshly cut jicama makes perfect slaw.

　　

Ingredients

Makes 8 servings

　　

For the dressing:

1/2 cup fresh lime juice

　　2 tablespoons rice vinegar

　　2 tablespoons ancho chile powder

　　2 tablespoons honey

　　1/2 cup mild vegetable oil, such as canola

　　Salt and freshly ground pepper

　　

For the slaw:

1 (2-pound) jicama, peeled and cut into matchsticks

　　1/2 head napa cabbage, cored and shredded

　　2 carrots, coarsely grated

　　1/4 cup finely chopped fresh cilantro leaves

　　

Make the dressing:

Step 1

Whisk together the lime juice, vinegar, ancho powder, and honey in a bowl. Whisk in the oil and season to taste with salt and pepper. (The dressing can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)

　　

Make the slaw:

Step 2

Combine the jicama, cabbage, and carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well. Mix in the cilantro. Let sit at room temperature for 15 minutes before serving.

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