July 19, 2017
Finely grated zest of 1 lime
¼ cup fresh lime juice (2-3 limes)
¼ cup rice vinegar
1 tablespoon granulated sugar
½ teaspoon celery salt
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ head Napa cabbage, finely shredded
¼ head red cabbage, finely shredded
½ small head jicama, cut into julienne
2 large green onion, dark green and pale green, thinly sliced
½ cup coarsely chopped fresh mint leaves
¼ cup coarsely chopped fresh cilantro leaves
1. Whisk together the zest, lime juice, vinegar, sugar, celery salt, salt and pepper in a large bowl until the sugar is dissolved.
2. Add the cabbage, jicama, green onion, mint and cilantro and toss to combine. Season with more salt and pepper, if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours before serving.