1 small or 1/2 medium green cabbage, about 1-1/2 lb, bruised outer leaves removed, cored, and cut into wedges that will fit the feeder tube of the food processor
Kosher salt
1 medium jícama (about 1 lb.), peeled and quartered
4 scallions (white and green parts), thinly sliced on the diagonal (about 1/2 cup)
1/4 cup chopped fresh cilantro
1/4 cup plus 2 Tbs. mayonnaise
1/4 cup fresh lime juice; more to taste
1 jalapeño, seeded and minced (don’t worry, it won’t be too spicy at all)
Preparation
Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a colander and toss it with 1 Tbs. kosher salt. Lay a plate that fits inside the colander on top of the cabbage and set a heavy can or jar on top of the plate. Drain the cabbage in the sink or over a bowl for 2 hours.
If using a food processor, switch to the grating disk and grate the jícama or cut it into very thin (julienne) strips by hand; you should have about 2 cups. Put the jícama in a large bowl and toss in the scallions and cilantro.
In a small bowl, whisk the mayonnaise, lime juice, and jalapeño.
Turn the cabbage out onto a clean dishtowel or paper towels and pat it thoroughly dry (I use a dishtowel and squeeze out the liquid). Toss the cabbage with the jícama and the lime mayonnaise. Season to taste with more kosher salt and lime juice if needed.
From: https://www.finecooking.com/recipe/mexican-style-slaw-with-jicama-cilantro-lime