Makes 3–4 cups

This salad makes a great packed lunch, because the salad holds up pretty well at room temperature and the dressing doesn't require refrigeration.

Jicama, Carrot, and Chinese Cabbage Salad

1 teaspoon ground anise

½ cup chopped cilantro

illustration cup vegetable oil

2 tablespoons lime juice

½ teaspoon prepared chili-garlic sauce

2 pounds jicama, peeled and finely julienned

2 large carrots, peeled and finely julienned

3/4 pound Chinese cabbage, thinly shredded

Salt and black pepper to taste

  1. Thoroughly combine the ground anise, cilantro, vegetable oil, lime juice, and chili-garlic sauce in a large mixing bowl.
  2. Add the vegetables and toss to coat.
  3. Season with salt and pepper.