Heidi Swanson's "lemony" dressing was one of my favorites- tahini, lots of lemon, creamy yet pungent. I was inspired to add honey and sumac after Lynne Rossetto Kasper chided a caller on the Splendid Table for not using his imported sumac. I like this dressing served over cabbage as a slaw. It makes a wonderful topping for kebab, gyro and a great side for grilled lamb. Pomegranates make a great addition when they are in season!
Jicama Slaw Recipe Salads with carrots, jicama, red bell pepper, red cabbage, purple onion, olive oil, rice vinegar, fresh lime juice, cilantro leaves, salt, ground black pepper, sugar, chili powder, crushed red pepper flakes