Jicama slaw

Sweet crunchy jicama makes for a crisp and refreshing salad. A mild vinaigrette keeps this very light.

Half of a medium jicama
1 carrot grated
1/2 head of cabbage
8 leaves romaine lettuce

1/4 cup champagne or white wine vinegar
Pinch salt
Fresh ground pepper
Small garlic clove
1 teaspoon Dijon mustard
1/4 cup olive oil

Smash and peel garlic. Add salt, garlic, and vinegar to a small bowl. Stir. Add dijon mustard and slowly whisk in olive oil
Set aside.

Peel jicama and cut into matchsticks or dice. Shred cabbage and romaine. Toss salad with salad dressing right before serving.