Crunchy jicama salad

  • 1/2 green cabbage, thinly sliced with darker green leafs removed
  • 1 cup jicama, thinly sliced into sticks
  • 1 radish, cut in half and thinly sliced
  • 2 tablespoons mint, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • Salt and pepper

Toss together the cabbage, jicama, radish and mint.

Make the vinaigrette by whisking together the olive oil, rice wine vinegar and honey. Taste and season with salt and pepper.

Toss the vinaigrette into the vegetables. Enjoy right away for the most crunch, or let it sit for more of a slaw.