Creamy vegetable slaw

Coleslaw just got all dressed up! Savoy cabbage, radicchio, and jicama, stand in for the usual green cabbage and carrot. We lighten up the traditional mayonnaise-laden dressing with yogurt and give it plenty of zing by adding cider vinegar and grated lemon (or lime) zest. Jicama, a knobby root vegetable frequently used in Mexican dishes, is sweet and crunchy; its texture is similar to that of water chestnuts. Look for jicama in most supermarkets and Hispanic groceries. Steer clear of large jicamas—they tend to be dry and tough. Serve this a side dish to accompany grilled chicken, pork or beef. Or, try it as a filling for tacos or pulled pork sandwiches.