Jicama Slaw

jicama is pronounced (pick-a-mah)
It is the root of a plant, and has a potato like peel. Sometimes they are covered in a thick wax to preserve the freshness. It tastes moist and sweet, with the flavor of a subtle pear and the texture of a water chestnut. The root is the only edible part of the jicama plant, the rest is very poisonous! cool!

This makes an enormous batch, so eat it with friends, or have it for lunch/dinner/snack for a couple days. It really hits the spot now that the seasons are changing, as it is light, cool and crisp.

1 head nappa cabbage
1 colored bell pepper
2 apples
1 pear
1 cucumber, seeded
1/4 sweet onion sliced
4-5 scallions
1 smallish jiacama
cilantro
sunflower seeds
ramen noodles (optional)

dressing
2 parts neutral oil (grapeseed, canola)
1 part sesame oil (lots of flavor!)
1 part rice vinegar
1 part mirin (japanese sweet rice wine)
.5 part soy sauce
lime juice
1 clove garlic
1 small piece ginger

Basically, slice all of the salad ingredients up and toss them together. The ramen I bought didn't have the crunch I was going for. I bought organic ramen, and it tasted too... raw. It just wasnt something you'd want to find in your salad, it would have been like buying some spaghetti off the shelf , breaking it up and tossing that in.. not good
Put the dressing ingredients into a blender and puree. Taste it, if you want it sweeter add more mirin. Basically season it to your tastes, this is just an outline to work with. Anna is crazy about this dressing though.
If you are going to keep the salad around for a few days, keep the dressing in a separate container and dress as you go.