In a screw-top jar, combine vinegar, oil, honey, lemon peel and juice, ginger, salt, and black pepper. Cover and shake well.
In a large bowl, stir together Savoy or green cabbage, red cabbage, jicama, carrots, and green onions. Pour vinaigrette over vegetable mixture. Toss lightly to coat. Cover; chill in refrigerator at least 2 hours or up to 24 hours.
Transfer chilled coleslaw to salad bowl. Makes about 5 cups (8 side-dish servings).
Reserve a few of the outer leaves of cabbages and line salad bowl by alternating overlapping layers of Savoy or green and red cabbage leaves.