Jicama and Cabbage Coleslaw

I wasn't super familiar with jicama before I got one in a produce delivery a couple weeks ago. Now I'm in love. It has the wonderful crunch of a radish without the bite mixed with an apple but not as sweet. It's subtle and refreshing. Perfect for salads of all kinds. 

Click here for the video!

Jicama and Cabbage Coleslaw

Ingredients :

• 1/3 red cabbage, shredded (~2 cups)
• 1/3 jicama, matchsticked (~1- 1 1/2 cup)
• 4 garden radishes, matchsticked 
• dressing:
• 1/4 cup may or vegan mayo
• 1 1/2 tablespoons honey
• 1 tablespoon red wine vinegar 
• 1 tablespoon oat milk
• 1/4 teaspoon mustard
• pinch salt

Directions:

1. Combine all of the dressing ingredients in a jar, seal, and shake to combine well. 
2. Mix all of the remaining ingredients in a large bowl.
3. Moments before serving, pour the dressing over it and toss to coat. If you leave it too long, the vegetables will sweat and make it watery.** 

**If you plan to have it keep, add 1/4 teaspoon salt to the veggies before adding the dressing. Toss and let sit for ~20 minutes. After that time has passed, strain off the liquid that was released, squeezing the water out gently. Then proceed to add the dressing.