• Prep your cabbage: remove the outer leaves (wilted? cracked? brown? discard.) Wash the cabbage. Cut in half and begin to slice into long strips. Feel free to cut in half. Put these in a colander and rinse thoroughly and dry. Place in a large bowl.
• Prep your jicama: wash and scrub the outside. Slice the top and bottom root ends off and begin to cut and peel off the skin. Next, slice your jicama in half (short-wise) and then into medallions. Then, slice these in half and into 1/4" thick pieces. Add this to your cabbage.

  Alternatively, you could use a mandoline to finely slice them. You do you. Want it diced? Then do that.
• Prep your cilantro: thoroughly wash and pat dry. Mince or finely chop the cilantro. (I like to keep the stems, so I chop these too). Add this to your large bowl.

Dressing

• In a small bowl or mason jar (great for shaking up homemade dressing!), mix together your olive oil, fresh-squeezed lime juice, and balsamic vinegar. Add this to your salad and toss until coated. Enjoy!
• Optional: Crumble goat cheese on top. This salad is really wonderful without the cheese and (surprisingly), a lower cost per calorie without it!