2C Napa cabbage, shredded
2C red cabbage, shredded
2C green cabbage shredded
2C jicama, peeled and cut into fine julienne
1/4 C chopped green onion
4 oz. olive oil
1 C seasoned rice vinegar
Kosher salt and fresh ground pepper to taste
Mix oil and vinegar and season to taste. Toss together with cabbages and jicama just at service to keep the crunch of the cabbage.