Prep: 10 minutes
1 cup jicama, peeled and cut into 1/4-inch cubes
3 cups preshredded green cabbage or preshredded coleslaw
1/4 cup finely chopped red onion
1/3 cup fresh lime juice (about 2 large limes)
2 teaspoons olive oil
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a bowl, toss well to coat. Chill for 10 minutes.
Pair with Peppery Ginger Flank Steak for a crunchy and zesty dinner.
Yield: 4 servings (serving size: 1 cup).