Crispy Summer Slaw

• 2 medium cucumbers, peeled, de-seeded, large dice (about 1 1/2 cups)
• 1 large jicama, peeled and julienne sliced into matchsticks (about 1 1/2 cups)
• 1 cup broccoli, slaw (pre-packaged, optional, optional) (optional) or 1 cup julienne carrot (pre-packaged) (optional)
• 2 ruby red grapefruits, sectioned (remove pith and peel)
• 12 cup dried cranberries
• 12 cup finely minced green onion (include both green and white parts)
• 14 cup diced pimento (jarred)
• 14 cup extra virgin olive oil
• 14 cup red wine vinegar (I used Pomegranate flavored)
• 14 cup orange juice
• 13 cup raw honey
• 1 teaspoon dried dill

1. In a medium-large bowl with lid, combine the cucumbers, jicama, broccoli slaw (if using), cranberries, onions and pimento.
2. Section grapefruit, and add to bowl; include as much of the grapefruit juice as possible.
3. In a smaller bowl, combine EVOO, vinegar, orange juice and honey.
4. Whisk until well blended, about 20 seconds.
5. Add dried dill to dressing, whisk to blend.
6. Pour dressing over vegetables and fruit.
7. Stir well to coat.
8. Serve immediately or chill 1-2 hours for best flavor.
9. Serve as a side salad for grilled chicken, ribs, or bar-b-q.
10. NOTE: CUCUMBERS: To de-seed cucumbers easily, peel, then slice the cucumbers in the half in the long direction.
11. Using a melon baller tool, run melon baller down center of each cucumber half, removing and discarding seeds.
12. A teaspoon can be used if melon baller tool is not available.
13. GRAPEFRUIT: To make things easier, I cut my grapefruit in half and sectioned them with a grapefruit spoon as if to have them for breakfast.
14. I removed the sections and then squeezed the juice into the salad.
15. This made the sectioning and the clean-up a lot easier.

cucumbers, jicama, broccoli, red grapefruits, cranberries, green onion, pimento, extra virgin olive oil, red wine vinegar, orange juice, honey, dill

Taken from www.food.com/recipe/crispy-summer-slaw-384239 (may not work)