Name: Jícama Slaw with Lime-Ancho Dressing
Yield: Makes 8 servings
Ingredients: 1/2 cup fresh lime juice; 2 tablespoons rice vinegar; 2 tablespoons ancho chile powder; 2 tablespoons honey; 1/2 cup mild vegetable oil, such as canola; Salt and freshly ground pepper; 1 (2-pound) jicama, peeled and cut into matchsticks; 1/2 head napa cabbage, cored and shredded; 2 carrots, coarsely grated; 1/4 cup finely chopped fresh cilantro leaves

Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.

I'm always on the lookout for food that can satisfy my need for CRUNCH! Jicama (pronounced HEE-kah-mah), a root vegetable, was one of my favorite discoveries on my first trip to the American Southwest; it arrived there via Mexico. Now you can buy it in many supermarkets across the country; a jicama is about the size of a grapefruit and has a thin brown skin. Crisp as a Granny Smith apple, freshly cut jicama makes perfect slaw.

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