We have been making this slaw (or slight variations) on a pretty regular basis since we first got the idea in January. It is a perfect fresh and crisp foil for...well, just about anything. We've used it as topping for burgers and quesadillas, and tonight it was an excellent accompaniment for spicy beef.
Go-To Slaw: jicama, cucumber, radish, cilantro, rice vinegar, touch of mayonnaise
Served with beef marinated in hot bean paste and sauteed with yellow squash, green pepper and okra