Makes 8 to 10 servings

            Jicama, a vegetable quite
            popular in the Southwest, is
            becoming increasingly available
            everywhere else. Though an
            unusual vegetable, its sweet
            flavor and crunchy texture have
            broad appeal. If you can't find
            jicama, substitute crisp white
            turnip.

            3 cups red cabbage, thinly
            shredded
            3 cups white cabbage, thinly
            shredded
            1 cup peeled, matchstick-cut
            jicama
            2 bunches scallions, sliced

            Dressing
            1/2 cup Tofu Mayonnaise
            2 teaspoons prepared mustard
            1 teaspoon honey (or
            sweetener)
            juice of 1/2 orange
            juice of 1/2 lime
            freshly ground pepper to taste