Jicama Slaw

• 1 jicama
• 1 cup cabbage, shredded
• 1/2 cup pepitas
• 1/4 cup La Preferida Olive Oil
• 1 Tbsp. cilantro, chopped
• 1 tsp. salt
• 1 tsp. black pepper
• 1 oz. lime juice

In a pan, toast pepitas over medium heat for about 2 minutes, stirring occasionally. Set aside.

Rinse, peel, and slice jicama — about 1/2 inch. Stack slices and cut into 1/4 inch sticks. Set aside.

In a bowl, whisk olive oil and lime juice. Add cabbage, salt and pepper — mix well. Add cilantro, jicama, and toss to evenly coat.