The cabbage can be shredded the day before serving, but the jicama needs to be cut right before tossing. The dressing can be made up to 3 days ahead. Cover cabbage and dressing separately and refrigerate until ready to use.
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 for flavors to blend.
To serve, toss salad again
Makes 8 servings.
Per Serving - 3.5 fat grams, 35 calories, 1.2 WW points
* Jicama is 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.
Cole Slaw Recipe with Radicchio, Cabbage, and Jicama Recipe: https://whatscookingamerica.net/salad/radicchioslaw.htm