Fiesta Slaw
4 cups shredded green cabbage
4 oz jicama, peeled
1 4 oz carrot, peeled
4 scallions, white part and 1 inch green, chopped
1 medium red bell pepper, 6 oz seeded/chopped
1 celery rib, thinly sliced
3 Tbsp fresh lemon juice
1 Tbsp canola oil
1/4 teaspoon Tabasco (or any hot) sauce
salt (optional)
freshly ground pepper
Place cabbage in a large bowl. Using a food processor or hand-held grater, coarsely grate jicama and carrot. Add to bowl along with the scallion, red bell pepper, and celery. Toss to mix.
In a small bowl, whisk together lemon juice, canola oil, and Tabasco sauce. Drizzle over slaw and toss again. Season with salt (if using) and pepper. Serve at room temperature.