- 8 ounces shredded napa cabbage
- 8 ounces carrots, peeled
- 8 ounces jicama, peeled
- 1/4 cup low-fat creamy salad dressing
- 1 tablespoon Dijon mustard
- Salt and freshly ground pepper to taste
- Shred cabbage, carrots and jicama using the large-hole side of a box grater. Mix with salad dressing and mustard. Season with salt and pepper.