Refreshing Napa Cabbage & Jicama Salad - cooking recipe

Ingredients

3 cups napa cabbage, shredded
2 cups jicama, shredded (I use a veggie peeler to get thin curls)
1 apple, cored and chopped (I recommend using Granny Smith apples)
1 small shallot, finely chopped
1/4 cup dried cranberries
1/4 cup pecans or 1/4 cup walnuts, chopped
2 teaspoons olive oil or 2 teaspoons walnut oil
2 tablespoons apple cider vinegar
2 tablespoons honey
salt and pepper, to taste

Preparation

Combine the napa cabbage, jicama, shallot, dried cranberries and nuts.
In a small bowl, combine the oil, vinegar and honey. Pour over the salad and toss lightly.
Add salt and freshly ground black pepper.
Chill for at least an hour before serving.