A recipe for 3-4
Jicama also know as a Mexican turnip has become widely available in most supermarkets in recent years. It is white in appearance once peeled and a bit sweet. It can be eaten raw or cooked.
1 1/2 cups Jicama, peeled and thinly sliced
1 cup red cabbage, shredded
2 tablespoons cilantro, chopped
1/4 cup fresh lime juice
1/4 cup orange juice
2 teaspoons Dijon mustard
Cracked black pepper, as needed
In a large bowl stir together lime juice, mustard, and orange juice. Add vegetables and cilantro, tossing to coat, and season with cracked pepper to taste.
Slaw may be made 2 hours ahead and chilled.