Ingredients
1/2
medium head Chinese (napa) cabbage, chopped (about 8 cups)
1
large red bell pepper, coarsely chopped
1
large green bell pepper, coarsely chopped
1
small jicama, peeled, julienned (matchstick-cut) 1x1/4x1/4 inch (2 cups)
3
tablespoons sliced fresh chives
3
tablespoons rice vinegar
3
tablespoons honey
2
tablespoons olive oil
1
teaspoon grated lemon peel
1
to 2 tablespoons fresh lemon juice
1/4
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
tablespoon grated gingerroot, if desired
Preparation
In 3-quart clear bowl, mix slaw ingredients.
In small jar with tight-fitting lid, mix dressing ingredients. Cover; shake well. Pour over slaw. Stir and serve immediately, or cover and refrigerate up to 2 hours before serving.
