Crispy Jicama and Red Cabbage Salad

Ingredients:

• Half a medium head of red cabbage, finely shredded
• Half a medium jicama, peeled and cut into strips
• 1/4 cup freshly squeezed lime juice
• 1 tbsp sour cream
• 0.5 tsp ground cumin
• 3 green onions, finely chopped
• 1 small clove of garlic, crushed
• 1/4 cup chopped fresh cilantro

Preparation:

1. In a large bowl, combine the lime juice, heavy cream, and 1/2 teaspoon salt. Add the cumin, green onions, and garlic and let sit for 5 minutes. Add the cilantro, cabbage, and jicama and toss to coat the vegetables. Let sit for 15 minutes, stirring occasionally.
2. Serve immediately or refrigerate for 1 day (the cabbage will release color and the longer the salad sits, the brighter it will become).