A fresh slaw may not seem like winter fare, but serving something crunchy and full of bright flavor is a nice break in the season of soups and casseroles. The winter produce star here is jicama, an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). To prepare, remove skin with a sharp vegetable peeler, then cut the white flesh into thin strips.
View Recipe: Napa Cabbage and Snow Pea Slaw