Recipe: Jicama Salad

JICAMA SALAD

3 cups peeled and shredded jicama
2 cups shredded cabbage
1 small red onion, finely chopped
4 carrots, grated
1 medium bell pepper, finely chopped
1 Tablespoon olive oil
1 teaspoon lime or lemon juice
1 teaspoon white vinegar
1 teaspoon water
1 teaspoon celery seeds
1/2 teaspoon sugar

Toss jicama, cabbage, onion, carrots and bell pepper together.

Shake remaining ingredients together in a tightly covered container until well blended. Pour over salad and toss lightly.

Serves 8
Source: Arizona Heart Institute Foundation Cookbook