===Ingredients===
  * 2/3 cup rice vinegar
  * 1 1/3 cups sugar
  * 1/2 jicama, cut into julienne
  * 1/4 head green cabbage, cored and shredded
  * 1 large carrot, cut into julienne
  * 1/2 red onion, cut into julienne
  * 1/2 bunch fresh cilantro, stemmed and chopped
  * 2 tsp sesame oil
  * salt and pepper to taste

===Technique===
  - In a large saucepan, bring 2 cups water, the vinegar, and the sugar to a boil, stirring to disolve the sugar.
  - Add the jicama, cabbage, carrot, and onion.  Cook, stirring, until the carrot and onion are just tender, 6-8 minutes.  Drain the vegetables and spread them out on a large baking dish to cool to room temperature.
  - In a large bowl, toss the vegetables with the cilantro and the sesame oil.  Season with salt and pepper to taste.  Cover and refrigerate until ready to serve.


source: Top Chef the Cookbook, Lee Anne and Stephen