Southwestern Slaw

Man, I LOVE sweet and juicy crunch of jicama!!
(serves 12)

1 med. jicama, peeled and sliced into thin strips (about 3 cups)
1/4 cup red cabbage, cored and thinly sliced (about 5 cups)
1 small red onion, cut in half and thinly sliced into half moons
1/2 cup chopped fresh cilantro leaves
1/4 cup light* mayo.
1/2 cup lowfat buttermilk
1 T. fresh lime juice
Kosher* salt and freshly ground pepper, to taste

In a large serving bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl, whisk together the mayo., buttermilk, and lime juice, and season with S&P. Pour the dressing over the veggies and toss to coat. This will keep in the fridge in an airtight container for about 3 days.

Editor's note: I am making this today!!!

"Always believe that something wonderful is about to happen".

Have FUN today!!!!!!

Love,

MM