3 cups medium jicama, peeled and sliced into thin strips 5 cups head red cabbage, cored and thinly sliced 1 small red onion, cut in half and thinly sliced into half moons 1/2 cup chopped fresh cilantro leaves 1/4 cup mayonnaise 1/2 cup low-fat buttermilk 1 tbsp fresh lime juice salt pepper
In a large serving bowl, toss together the jicama, cabbage, onion and cilantro. In a small bowl, whisk together the mayonnaise, buttermilk, and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the refrigerator in an airtight container for about 3 days.
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