If you’re serving spicy Mexican flare you’ll enjoy the cool, crisp sensation of this veggie-packed Jicama Slaw. Start with a bag of “angel hair” shredded cabbage for coleslaw, add thinly sliced jicama and carrot and toss with a cilantro-lime vinaigrette and you’ve got one fantastic side dish.

This is a great recipe to pull out your mandoline. You can substitute one-half a head of green cabbage for the bagged shredded cabbage, and the mandoline makes quick work of cutting the jicama and carrots into a thin julienne.

• 1/4 cup rice vinegar
• 1/4 cup olive oil
• Zest and juice of 2 limes
• 1 tablespoon agave nectar, honey or sugar
• 1/2 cup chopped cilantro
• Sea salt and freshly ground black pepper, to taste
• 1 medium jicama, peeled and cut into a thin julienne
• 3 carrot, peeled and cut into a thin julienne
• 1 10-ounce bag “angel hair” shredded cabbage for coleslaw
• 3 green onions, chopped

Whisk the vinegar, olive oil, lime juice, agave nectar, cilantro, salt and pepper in a large bowl. Add the remaining ingredients and toss well. Refrigerate until ready to serve.

Makes 6-8 servings.