Jicama, Carrot, and Chinese Cabbage Salad
Thoroughly combine the ground anise, cilantro, vegetable oil, lime juice, and chili-garlic sauce in a large mixing bowl.
Add the vegetables and toss to coat.
Season with salt and pepper.
Serves 6–8
This crunchy salad reminds me of coleslaw. All of the vegetables are cut in a fine julienne and then tossed in a dressing. Serve it as a side dish, a salad, or as a topping for sandwiches.
