The worlds best slaw

From my family picnics into the mountains I developed a love of coleslaw.  Granted, it was usually the coleslaw from a popular fast food chain who's founder looked like a skinny santa in a southern searsucker suit.  If ya'll can guess who I'm talking about.  Coleslaw did mean an evening drive up Junction Creek Road in Durango colorado, eating fried chicken under the aspens beside a beautiful little river.  For some reason, every time I eat any kind of coleslaw, I feel nostalgic for the mountains, and temporarily drawn back to that former chapter of my life.  Since I started cooking on my own I've looked for a good recipe, but so many of them seem laden with heavy mayonnaise, so I developed my own.  This one is a lot lighter than your traditional slaw, but not lacking in taste.

Salad

1 peeled jicama shredded into matchstick sized pieces (a root that is in most mega marts, just ask your produce guy)

2 cups red cabbage

1 cup shredded carrot

1/4 cup dried sweetened cranberries

1/2 cup roughly chopped walnuts

Dressing

1 Granny Smith apple cored, peeled and cubed

1/2 cup white balsamic vinegar (can be found in most mega marts.  Really just white wine vinegar that's sweetened but I won't tell if you won't.  You can use regular balsamic if you like, it just makes it look like mud, still the same flavor though.)

2/3 cup safflower oil or other nuetral flavored oil

2 Tbsp honey

pinch salt

1/2 tsp white pepper

In your blender combine all the ingredients except for the oil.  Turn the blender on, and slowly drizzle in the oil through the feed tube at the top.  Toss enough dressing to lightly cover with the salad ingredients, and refrigerate at least 2 hours for the dressing to fully work it's magic.  Remaining dressing is wonderful on salads, and will keep for a week.  If you like, you can toss about 1/3 of a cup of blue cheese in with the coleslaw for a nice bite!