For dressing, blend juice and zest of 1 lime, 3 Tbsp rice or cider vinegar, 1 Tbsp honey, 1 minced garlic clove, ½ tsp salt, 2 jalapeno peppers, seeded and minced, ½ tsp coriander & 1 c olive oil. Adjust seasoning & set aside. For salad, core ½ head each of red and green cabbages, and finely shred. Julienne 1 small jicama. Grate 2 carrots. Dice 1 red & 1 yellow pepper and 1 onion. Stem & chop 1 bunch cilantro. In a large bowl, add and toss together all salad ingredients. Stir in dressing, let sit 30 minutes, and toss again before serving.
Audrey Alsterburg & Wanda Urbanowicz, Rebar Restaurant, 50 Bastion Square, Victoria, 250-250-361-9223. Serving the epitome of delicious & creative vegetarian food.