6 cups shredded cabbage
1 1/2 cups cubed jicama
2 cups julienned bell pepper
2 cups diced onion
1/2 cup hot and spicy barbecue sauce
1 cup good quality mayonnaise
2 tablespoons sugar
1 teaspoon pure sesame oil
Combine the cabbage, jicama, bell pepper, and onion in a large bowl.
In a small bowl, whisk together the barbecue sauce, mayonnaise, sugar,
and oil. Pour this mixture over the vegetables and toss until the
mixture is well coated.
Refrigerate for 4 to 6 hours or overnight.
Yield: 8 to 10 servings