Yield: 6 servings
Salad
1/2 small head green cabbage, trimmed, cored and shredded
1/2 small head red cabbage, trimmed, cored and shredded
1/2 medium jicama, peeled and shredded
1 1/2 - 2 cups frozen white and yellow corn kernels
1 bunch cilantro leaves, washed, dried and finely chopped
1 bunch scallions, washed, dried and thinly sliced on the diagonal, both white and green parts
1 jalapeño, minced (Seeded and membrane removed, if you like.)
Dressing
2 limes, juiced (about 1/4 cup)
1/4 cup red wine vinegar
1 tsp Kosher salt
20 grinds fresh black pepper
1/3 cup extra virgin olive oil
Make the dressing by whisking all of the ingredient together in a small bowl.
Place all of the salad ingredients in a large bowl and toss.
Place in the refrigerator until ready to serve.
Just before serving, toss the salad with the dressing.