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Savoy Jicama Slaw With Citrus-Cumin Dressing


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8 cups savoy cabbage, finely shredded (1/2 of a small head, about 1 pound)

1 cup radicchio, finely shredded (about 1 small head)

2 cups jicama, cut into 1/8 by 1-inch long matchsticks (about 6 ounces)

1 cup shredded carrots

1 medium red bell pepper, cut into 1/8 by 1-inch long matchsticks

1 cup green onions, white and bright green parts, thinly sliced (about 6)

3/4 cup fresh cilantro leaves, chopped (1 small bunch, woody stems removed)

1 cup chopped fresh pineapple or 1 (8-ounce) can crushed pineapple with juice

1/3 cup mayonnaise

1 teaspoon ground cumin

Salt and freshly cracked black pepper

2 tablespoons agave nectar

1/4 cup fresh grapefruit juice

1/4 cup orange juice

3 tablespoons white balsamic

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