Spicy Jicama Slaw with Mint

This is a spicy and refreshing side salad. We like it with either plain baked chicken or BBQ pork chops or chicken, and I imagine it would be perfect with any kind of mexican main dish. It makes a lot and just gets better overnight, so we eat it for a few days.

Mint-Jalapeño Dressing

• 2 large shallots, peeled and roughly chopped
• 1 c fresh mint and basil leaves (I prefer a little more mint than basil)
• 1 jalapeño, seeds and ribs removed, roughly chopped (dont forget to protect your fingers!)
• 1 c water
• 1/2 c red wine vinegar
• 1/4 c honey
• salt and pepper to taste

Just put all this in a blender or food processor until smooth.

Jicama Slaw

• 1 c cubed jicama (probably about 1/2 of one), peeled
• 1 red bell pepper, cut into bite-sized pieces or julienned
• 1 stalk celery, thinly sliced
• 1 small bulb fennel, trimmed and thinly sliced
• 2 c red cabbage, finely shredded* 
• 2 c reen cabbage, finely shredded*
• 2 c carrots, peeled and shredded or finely chopped or julienned (about 3-4 carrots)*
• Dressing from above

Mix everything in a large bowl. If possible, let it chill for a few hours before serving. The cookbook already recommends serving this mixed with spinach or mixed greens but we liked it alone.

*Note that the recipe requires you to buy two heads of cabbage and you'll barely use it! Unless you've got other plans for the remaining cabbage (most of the two heads), I recommend just using a bag of premixed "cole slaw" (without the dressing of course) at the grocery store instead of buying two heads of cabbage and dealing with the carrots.

Credit to Rancho La Puerta!