Cilantro Jicama Fiesta Slaw

Cilantro Jicama Fiesta Slaw makes about 4 cups 1 1/2 cups red cabbage, shredded 1 cup jicama, thinly sliced 1/2 cup citrus, diced (orange or mandarin) 1/4 cup white onion, diced 1/2 tsp citrus zest 2 Tbsp jalapeno, diced (de-seeded) 3 Tbsp extra virgin olive oil 2 Tbsp tahini 2 tbsp hemp seeds or pumpkin seeds (pepitas) 3 Tbsp cider vinegar (you can also sub with lime juice) 1 cup cilantro (stems and leaves), chopped 1 Tbsp agave syrup 1/4 tsp cayenne salt and pepper to taste optional: 1-2 Tbsp vegan mayo (I used about 1 heaping Tbsp Vegenaise) Directions 1. Prep all your veggies – I used a mandoline to shred my cabbage and slice my jicama. 2. Combine all the ingredients in a large mixing bowl – toss well. Customize the moisture-level of your slaw – to ‘wet’ your slaw a bit more, add in extra citrus juice. I added in about 1-2 Tbsp extra mandarin juice because I like my slaw a bit on the wet side. Salt and pepper slaw to taste. 3. Chill in fridge until ready to be served.