Wilted Cabbage And Jicama Slaw

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1/2 cup canola or peanut oil

1 large (about 2 pounds) Savoy or green cabbage, cored and cut crosswise into thin slices

1 medium (1 pound) jicama, peeled and cut in half, then cut into very thin strips (julienne)

8 ounces carrots, grated

4 scallions, white and light-green parts, cut crosswise into small pieces

2 tablespoons cider vinegar

2 teaspoons sugar

1 1/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

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