Savoy and Red Cab­bage Slaw with Jicama

Savoy and Red Cab­bage Slaw with Jicama
(serves at least 6)

1 large head Savoy cab­bage (per­haps 4 cups?), shredded
1/2 head red cab­bage (per­haps 4 cups?), shredded
1 cup shred­ded carrots
1 cup match­sticked jicama

dress­ing:

1/2 cup olive oil
1/2 cup maple vinegar
juice 1 lemon
2 cloves gar­lic, minced
1 tbsp Dijon mustard
1 tsp cel­ery salt
loads fresh ground pepper

Sim­ply toss the veg­eta­bles, then dress with the dress­ing you’ve shak­en up in a jar with a tight lid. Leave for at least an hour to let slaw mel­low, but overnight is even nicer. Crunchy, spicy, with a mel­low­ness and depth from the maple vine­gar that is the per­fect foil for the refresh­ing lemon. Per­fect for any­thing rich and love­ly as a main course, or as lunch after a ten­nis game.