Ingredients

• 2 pound piece jicama
• 1/2 pound carrots (about 2 large)
• 3/4 pound piece red cabbage
• 1/2 cup packed fresh flat-leafed cilantro leaves
• 1/3 cup vegetable oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 2 tablespoons orange juice

Instructions

1. Peel jicama and carrots and quarter jicama. Using a mandoline or other manual slicer cut jicama and carrots into very thin slices, about 1/16-inch. Stack slices and cut into julienne strips. With a knife cut cabbage into very thin shreds. Vegetables may be prepared 1 day ahead and chilled separately in sealable plastic bags. Coarsely chop cilantro. In a large bowl stir together oil, lime juice, mustard, orange juice and salt. Add vegetables and cilantro, tossing to coat, and season with salt and pepper. Slaw may be made 2 hours ahead and chilled.;