Napa Cabbage Slaw with Jicama and Pepitas | America's Test Kitchen

Ingredients

• 1/3 cup white wine vinegar
• 1 jalapeño chile, stemmed, seeded, and minced
• 4 teaspoons vegetable oil
• 1 tablespoon lime juice
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1 small head napa cabbage, sliced thin (9 cups)
• 6 ounces jícama, peeled and grated
• 1/2 cup roasted, salted pepitas, chopped fine
• 1/4 cup coarsely chopped fresh cilantro