Cabbage and Jicima Slaw

6 cups shredded cabbage (mix of green and red preferred)Kosher salt1 medium jicama (about 1 pound), peeled and quartered4 scallions (white and green parts), thinly sliced (about 11/2 cups)#188; cup chopped fresh cilantro#188; cup plus 2 tablespoons mayonnaise#188; cup fresh lime juice; more to taste1 jalapeno, seeded (if desired) and mincedPut the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.With a food processor or cheese grater, grate the jicama or cut it into very thin (julienne) strips by hand; you should have about 2 cups.Transfer jicima to a large bowl and toss with the scallions and cilantro.In a small bowl, whisk the mayonnaise, lime juice and jalapeno.Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry. Add cabbage to the bowl with the jicama and toss to combine well. Fold in the lime mayonnaise; season to taste with more kosher salt and lime juice if needed.Serves eight.@Recipe nutrition:Nutrition values per serving: 130 calories, 80 g fat (1 g saturated), 14 g carbohydrates, 6 g fiber, 2 g protein, 5 mg cholesterol, 650 mg sodium.Adapted from FineCooking.com