Jicama Coleslaw

• 2 cups shredded radicchio or red cabbage
• 1/2 cup grated carrots
• 1 small onion grated
• 1 medium-size jicama, peeled and julienned
• 1 red bell pepper, stemmed, cored, deribbed and julienned
• 1 yellow bell pepper, stemmed, cored, deribbed and julienned
• 1 jalapeno chili, seeded and minced
• 1/2 cup mayonnaise
• 1 tablespoon honey
• 1 tablespoon raspberry vinegar
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper to taste

1. In a large bowl, combine the radicchio or cabbage, carrots, onion, jicama, bell peppers and jalapeno.
2. In a small bowl, whisk together the mayonnaise, honey, vinegar, lemon juice, salt and pepper.
3. Add the salad and toss to coat well.
4. Refrigerate until ready to serve.

shredded radicchio, carrots, onion, jicama, red bell pepper, yellow bell pepper, jalapeno chili, mayonnaise, honey, raspberry vinegar, lemon juice, salt

Taken from cooking.nytimes.com/recipes/10311 (may not work)