jicama slaw

Ingredients:

2 pound jicama, peeled and cut into julienne strips

1 medium red onion, quartered and sliced

1 cup julienned carrot

1/4 cup finely chopped fresh cilantro

3 Tbsp. mayo

2 tsp sugar

1 T rice vinegar

1 Tbsp. lemon juice

½ tsp. celery seeds

½ tsp. salt

dash of red pepper flakes

Directions:

Whisk together the mayo, sugar vinegar, lemon juice celery seeds, ½ tsp salt, and pepper in a large bowl until combined well.

Add the sliced onion, jicama, and carrots and toss well. Refrigerate for at least six hours and preferably overnight.

Stir well, taste for seasoning, add cilantro. Toss and serve.

Serves 6-8