2 tsp. whole anise seeds
\n2 C. julienned red cabbage
\n1 C. julienned carrots
\n1 C. julienned jicama
\n1 large jalapeno, thinly sliced crosswise
\n3 T. freshly squeezed lime juice
\n1 scant tsp. coarse salt
\n1 tsp. sugar
\n1\/3 C. chopped cilantro
\n1 T. chopped fresh mint<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. whole anise seeds 2 C. julienned red cabbage 1 C. julienned carrots 1 C. julienned jicama 1 large jalapeno, thinly sliced crosswise 3 T. freshly squeezed lime juice 1 scant tsp. coarse salt 1 tsp. sugar 1\/3 C. chopped cilantro 1 T. chopped fresh mint 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…<\/p>\n