Vegetable Slaw with Miso Dressing

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

¼ cup golden miso*

¼ cup honey

¼ cup water

1 tablespoon fresh lemon juice

1 teaspoon oriental sesame oil

1 teaspoon soy sauce

1 teaspoon minced peeled fresh ginger

½ cup plus 2 tablespoons vegetable oil

1 cup matchstick-size strips peeled jícama

1 6-inch cucumber, peeled, seeded, cut into matchstick-size strips

1 red bell pepper, seeded, cut into matchstick-size strips

1 small carrot, peeled, cut into matchstick-size strips

¼ cup chopped fresh cilantro

Directions at epicurious.com

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