Ingredients

1 red cabbage, about 2 pounds
2 large carrots, finely shredded
1 cup finely shredded jicama
1 1/2 teaspoons canola oil
3/4 teaspoon salt, or to taste
1/2 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons rice vinegar
3 scallions, green part only, finely chopped
1/3 cup chopped cilantro leaves
Freshly ground black pepper

Directions

Cut cabbage in half, then in thirds crosswise. Shred each third into a large mixing bowl. Mix in carrots and jicama. Mix in oil and salt to coat vegetables evenly. Whisk together orange juice, lime juice and vinegar. Mix into vegetables. Mix in scallions and cilantro. Season with pepper. Cover and refrigerate for 4 to 24 hours, so the cabbage wilts and flavors meld. Slaw keeps up to 3 days tightly covered in refrigerator. Makes 16 servings.