Mango and Jicama Slaw

1 jicama, peeled and julienned very finely

1 red or yellow pepper, julienned

1 mango (papaya also works well), julienned

1 cup red or green cabbage, julienned

1 small red onion, julienne

Dressing:

Lime juice

Lime zest

Cilantro

Oil

Salt and pepper to taste

Toss all the vegetables – it looks best if they are all in similar sizes and shapes, I prefer nice juliennes, but you could also make this more like a salsa if you wanted to do them as large or small dice.

Mix the dressing and taste for your palate (add heat if you’d like by using chiles) and toss with the vegetables. Allow to marinate for 15 minutes at least. If you want to make this a day ahead of time so the vegetables get really soft, omit the cilantro until right before serving (the lime juice will make the bright green cilantro turn dull over time, so best to add bright herbs to an acidic dressing or marinade at the last minute)