In a large bowl, whisk together the olive oil, honey and lime zest and juice. Season with salt and pepper.
Toss the jicama, cabbage and scallions with the dressing until coated. If using right away, toss with the mint and serve. (The slaw can be made ahead of time and refrigerated up to overnight; if making ahead, wait to add the mint until just before serving.)
Recipe courtesy of The Kitchen