Servings: 2 cups

½ cup thinly-sliced red onion ½ cup thinly-sliced red onion
 
1 cup shredded green cabbage 1 cup shredded green cabbage
 
½ cup thinly sliced jicama, cut into 2" long pieces ½ cup thinly sliced jicama, cut into 2" long pieces
 
1½ tablespoons chopped cilantro, leaves picked 1½ tablespoons chopped cilantro, leaves picked
 
¼ cup fresh-squeezed lime juice ¼ cup fresh-squeezed lime juice
 
½ cup blended oil (3 parts canola:1 part extra virgin olive) ½ cup blended oil (3 parts canola:1 part extra virgin olive)
 
Salt and black pepper, to taste Salt and black pepper, to taste
 

Place lime juice in a non-reactive medium bowl. Season with salt and pepper, to taste. Stir until salt dissolves.
Slowly whisk in oil until emulsified.
Place red onions in an ice water bath for 20 minutes. This will give the onions a less intense flavor. Drain well and place in a medium bowl.
Add cabbage, jicama and cilantro. Add vinaigrette and toss well. Refrigerate until needed.

Slaw Makes 2 cups  Slaw Makes 2 cups
Nutrition information per 1/4 cup serving: 97 calories, 87% calories from fat, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 1 g total sugar, 0 g added sugar, 0 g protein, 3 mg sodium, 1 g fiber  Nutrition information per ¼ cup serving: 97 calories, 87% calories from fat, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 1 g total sugar, 0 g added sugar, 0 g protein, 3 mg sodium, 1 g fiber
Dressing Makes ¾ cup  Dressing Makes ¾ cup
Nutrition information per 1 Tablespoon serving: 84 calories, 98% calories from fat, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g total sugar, 0 g added sugar, 0 g protein, 0 mg sodium, 0 g fiber  Nutrition information per 1 Tablespoon serving: 84 calories, 98% calories from fat, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g total sugar, 0 g added sugar, 0 g protein, 0 mg sodium, 0 g fiber