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.