Crunchy Coleslaw

½ head napa cabbage (finely chopped or shredded)

½ head red or green cabbage (finely chopped or shredded)

½ head of jicama (diced or shredded)

1 red pepper (diced)

1 to 2 carrots (shredded)

1 apple (Fuji) julienne

2 scallions finely chopped (white and light green parts only)

2 limes (zested and juiced)

3 tablespoons rice vinegar (or white vinegar)

1/3 cup canola oil

2-3 tablespoons honey

salt and pepper to taste

¼ cup of cilantro (chopped)

Chop or shred the first seven ingredients and place in a large bowl. Fold gently to mix. In another bowl, mix well the lime juice, zest, vinegar, oil and honey. Season to taste with salt and pepper. Pour over the mixed slaw, and place in the refrigerator to chill and let the flavors meld. Just before serving, fold in the cilantro.

Serves 6 to 8