Jicama Slaw

Dressing

• 2 limes, zested
• ½ c lime juice, freshly squeezed
• 2 tbsp apple cider vinegar
• 2 tbsp The Fresh Market Chili Lime Spice Rub & Marinade
• 2 tbsp honey
• ½ c canola oil
• Kosher salt and freshly ground pepper

Slaw

• 3 large jicama, julienned
• ½ c a large head of red cabbage, shredded
• 1 red bell pepper, julienned
• 4 green onions, green parts only, thinly sliced
• 2 jalapeños, seeds removed, minced
• ¼ c fresh cilantro, chopped

In a medium bowl, whisk together lime zest, juice, apple cider vinegar, The Fresh Market Chili Lime Spice Rub & Marinade and honey. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste. The dressing can be made one day in advance; cover and keep refrigerated, then bring to room temperature before using.

In a large bowl, combine the jicama, red cabbage, red bell pepper, green onions and jalapeños. Pour half the dressing over the mixture and toss well to coat. Add more dressing, as desired. Gently mix in cilantro. Let slaw sit at room temperature 15 minutes prior to serving. This slaw is great as a side dish or as a topping for tacos.