Grilled Red Cabbage and Jicama Coleslaw

Preheat a grill.

Remove the outer leaves of the cabbage if wilty or damaged. Cut cabbage into quarters leaving the core intact. Brush cut sides with vegetable oil. Place the cabbage cut side down on a hot grill for about 2-3 minutes per cut side, just enough to infuse with smoke and get a light char without having the cabbage collapse. Remove from heat and let cool.

When cabbage is cool enough to handle, remove the core and discard. Cut each quarter crosswise to finely shred. Place cabbage in a large bowl.

Peel jicama. Using a mandolin or sharp knife cut into thin sheets. Cut each sheet into thin batons. Cut batons to form a julienne about one inch long. Add jicama to the bowl with the cabbage. Cut onion into quarters then thinly slice. Add to the bowl.

In a small bowl whisk together vinegar, lime juice, cumin, cayenne, olive oil, salt and pepper. Pour just enough of the vinaigrette over the coleslaw to lightly coat. Toss the veg with the vinaigrette and the chopped cilantro. Taste and add additional salt and pepper if necessary. Serve at room temperature.