8oz green cabbage, shredded
3 jicama, peeled and cut into matchsticks
1 tablespoon finley chopped cilantro
1/2 cup Ottavio Olive Oil
4 tablespoons fresh lime juice
large pinch kosher salt
large pinch freshly ground black pepper
Place the onion wedges in a bowl of ice water and leave to stand for 20 minutes. Drain and tip into a medium mixing bowl. Stir in the cabbage, jicama, and cilantro and mix evenly. Add the olive oil, lime juice, salt and pepper to taste. Toss to coat the salad well. Cover and keep in a cool place until needed.