2 cups thinly sliced green cabbage |
2 cups thinly sliced red cabbage |
1 cup thinly sliced fresh spinach leaves |
1 cup shredded carrot |
1 cup chopped sweet red pepper |
1/2 cup julienne-cut peeled jícama |
1/2 cup chopped onion |
1/2 cup white wine vinegar |
1/4 cup sugar |
2 tablespoons spicy brown mustard |
1 tablespoon vegetable oil |
1 teaspoon celery seeds |
1/2 teaspoon salt |
1/4 teaspoon pepper |
