Jicama Coleslaw

Ingredients

1 small jicama, peeled and julienned (about 2 cups)
1 chayote, peeled and julienned (about 1 cup)
1 cup thinly sliced red onion
1 cup thinly sliced orange bell pepper
2 thinly sliced jalapeños, with seeds
1/4 cup mayonnaise, homemade, or store-bought
1/4 cup buttermilk (see Note)
1/4 cup freshly squeezed lime juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cayenne pepper

Instructions

In a medium bowl, combine the jicama, chayote, red onion, bell pepper, jalapeños, mayonnaise, buttermilk, lime juice, Dijon mustard, salt, sugar, and cayenne. Mix well and refrigerate for at least 1 hour and up to overnight.

Note: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon distilled white vinegar to 1 cup whole milk. Stir to blend and set aside until thickened and creamy, usually about 5 minutes; then use as needed.

Yield: About 1 generous quart