Makes 4-6 servings

Ingredients:

   1 medium jimaca, peeled and coarsely chopped
1/2 head green cabbage, thinly sliced and coarsely chopped
   2-3 carrots, peeled and grated
   1 small red onion, halved and thinly sliced
1/4 cup olive oil
   3 Tablespoons lemon juice
   3 Tablespoons rice vinegar or white wine vinegar
1/2 teaspons agave nectar or honey
1/2 teaspoon grated garlic
3/4 teaspoon grated ginger
1/2 teaspoon salt
1/8 teaspoon pepper

Procedure:

1) Combine jicama, cabbage, carrots, and onions in a medium bowl.

2) In a separate jar, combine the rest of the ingredients. Shake the jar.

3) Pour the dressing evenly on the chopped vegetables and serve.

Note: When making different portions, ratio for acid (vinegar and lemon juice) to oil is 1:2