Recipe - Jicama Slaw

2 pound Jicama, peeled and julienned
One half cup Red bell pepper, julienned
2 Carrots, julienned
One half small Red cabbage, shredded
1 tablespoon Minced jalapeno
One fourth cup Citrus Vinaigrette (recipe
follows)

CITRUS VINAIGRETTE
1 cup Fresh orange juice
One half cup Fresh lemon juice
One half cup Fresh lime juice
2 tablespoon Basil chiffonnade
2 tablespoon Finely chopped red onion
2 cup Olive oil
Salt and freshly ground
pepper

Combine all ingredients and season to taste with salt and pepper.

CITRUS VINAIGRETTE: In a blender, combine the orange, lemon and lime
juices, basil and onion and blend. With the motor running, slowly add the
olive oil until emulsified. Season to taste with salt and pepper and
reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze
bottle. Bring to room temperature before serving.

Yield: 4 cups Posted to MMRecipes Digest V4 #148 by "Vince & Juley
Roberts" vince@bellsouth.net on May 28, 1997