Jicama is a slightly sweet crunchy root vegetable. Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip.

Serves: 8 to 10

• 3 cups red cabbage, thinly shredded
• 3 cups white cabbage, thinly shredded
• 1 cup peeled, matchstick-cut jicama
• 2 scallions, sliced

Dressing:

• 1/2 cup vegan mayonnaise
• 2 teaspoons prepared mustard
• 1 teaspoon agave nectar or maple syrup
• Juice of 1/2 orange
• Juice of 1/2 lime
• Freshly ground pepper to taste

Combine the cabbages, jicama, and scallions in a bowl and toss together.

Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.

• Here are lots more creative and colorful slaw-style salads. ^[1]
• Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving ^[2].
• Find more ways to make Special Occasions and Entertaining ^[3] easier and healthier.