- 4 cups shredded, green Napa cabbage
- 1 1/2 cups peeled and shredded jicama
- 1 cup shredded radishes
- 2 TBS fresh lime juice
- 2 TBS rice vinegar
- 1 tsp dark sesame oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
Preparation time 10mins
Cooking time 10mins
To shred the cabbage, slice lengthwise through the rood; place cut side down on an cutting board and slice off and discard the root.
Thinly slice the cabbage, separating the strips as you go.
To shred the jicama and radishes, pass them through the large holes of a box grater.
Toss the cabbage, jicama and radishes in a salad bowl.
Mix together the lime juice, vinegar, sesame oil, cumin and salt.
Toss dressing over vegetable mix.
Keeps for about 2 days in refrigerator.