1 large jicama, peeled and finely shredded
1/2 napa cabbage, finely shredded
2 carrots, shredded
Dressing:
1/4 cup freshly squeezed lime juice
1 tbsp rice vinegar
2 tsp ancho chili powder
1 tbsp honey
1/4 cup vegetable oil
Salt, freshly ground black pepper
1/4 cup finely chopped cilantro or parsley leaves
Place jicama, cabbage and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well, fold in the cilantro. Let sit at room temperature for 15 minutes before serving.