Jicama Coleslaw

I got this out of a magazine years ago, and have been making it all around the year. I love introducing jicama to friends and family. I have made this numerous times, have taken to many a BBQ and pot lucks. It's sometimes a little hard to get people to take the first bite , but after that they're sold!Jicama tastes like a sweet version of a potato Ya don't know what you're mising!! Chill time is cook time. I sometimes will cut either red or green bell peppers, sliced into very thin slices and add to the mixture.

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 3  tablespoons vinegar (your choice)
• 3  tablespoons  salad oil
• 1  tablespoon honey
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 3  dashes  hot pepper sauce (optional)
• 1  lb jicama, peeled and cut into thin, matchlike strips about 2-inches long (4 cups)
• 1  cup red cabbage (can use both) or 1  cup green cabbage, shredded (can use both)
• 1  cup carrot, shredded (about 2 medium)
• 1⁄4 cup  thinly sliced green onion

Directions

1. In a screw-top jar combine vinegar, salad oil, honey, salt,pepper, and hot pepper sauce,(if desired).Cover; shake well.
2. In a large bowl combine the jicama, cabbage, carrots, and green onions.
3. Pour vinegar mixture over jicama mixture. Toss lightly to coat. Chill 2 to 24 hours.