Source: Chef Mark Tarbell - Tarbell's, Phoenix, Arizona

1 1/2 cups green cabbage, thinly shaved
1 1/2 cups red cabbage, thinly shaved
3/4 cup jicama, shaved
1 red pepper, cut in thin julienne
1 yellow pepper, cut in thin julienne
1/2 red onion, thinly shaved
3 tablespoons picked cilantro leaves
1/3 cup canola oil
4 tablespoons fresh lime juice
1 tablespoon minced fresh garlic
1 serrano chile, minced
1/2 to 1 tablespoon mesquite honey
1 tablespoon sour cream
1 teaspoon ancho chile powder
Kosher salt and white pepper to taste

Toss cabbage, jicama, pepper, onion and cilantro leaves in a large bowl. Whisk together remaining ingredients and toss into the slaw to taste.

Makes 6 servings.