2 cup shredded savory or green cabbage
1 cup shredded Radicchio or red cabbage
1 cup julienne jicama*
1/2 yellow sweet bell pepper, cored, seeded, and cut into match-stick size pieces
1/2 sweet onion, peeled and cup into match-stick size pieces
1 large carrot, coarsely grated
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
Coarse salt and freshly-ground black pepper
3 tablespoons fat-free mayonnaise
1 tablespoon rice wine vinegar
2 teaspoons sesame oil

* Sometimes called Mexican potato. It looks something like a cross between a potato and a turnip, with a thin brown skin, a round, turnip-like form and tail, and smooth white flesh. Jicama can be found in the produce section of most specialty markets and supermarkets.

In a large bowl, combine cabbage, radicchio, jicama, bell pepper, onion, and carrot. Add basil and mint. Sprinkle with coarse salt and pepper.

In a small bowl, combine mayonnaise, rice vinegar, and sesame oil; pour over the salad mixture and toss to coat. Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again

Makes 6 to 8 servings.