• 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

1. In a large saucepan, bring 2 cups water, the vinegar, and the sugar to a boil, stirring to disolve the sugar.
2. 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.
3. 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