Ingredients
4
ounces uncooked long fusilli (corkscrew) pasta or spaghetti
1/4
small head green cabbage, finely shredded (1 cup)
1/4
small head red cabbage, finely shredded (1 cup)
1
unpeeled medium all-purpose red apple, chopped (1 cup)
1
cup chopped peeled jicama
1/4
cup sugar
1/4
cup water
2
tablespoons cider vinegar
1/2
teaspoon mustard seed
1/8
teaspoon salt
Preparation
Cook and drain pasta as directed on package; rinse and drain.
Place pasta, cabbages, apple and jicama in large bowl.
Mix sugar, water and vinegar in 1-cup microwavable measure. Cover with plastic wrap, folding back one side to vent. Microwave on High 1 to 2 minutes or until boiling; stir. Microwave uncovered 30 seconds longer. Stir in mustard seed and salt. Pour over cabbage mixture; toss.
Cover and refrigerate about 2 hours or until chilled. Serve with slotted spoon.
