JICAMA SLAW and GIVEAWAY

2 carrots, peeled and julienned

1 small jicama (about 1 - 1/4 lbs.) peeled and julienned

1 large red bell pepper, cored and very thinly sliced

1/4 head red cabbage, cored and very thinly sliced

1/2 red onion, halved lengthwise and very thinly sliced lengthwise

6 tablespoons olive oil

6 tablespoons unseasoned rice vinegar

3 tablespoons fresh lime juice

1 tablespoons minced cilantro leaves, plus more for garnish

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoons red chile flakes



In a medium bowl toss all vegetables.



Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder and chile flakes in a small bowl; whisk until blended.



Add dressing to vegetables and toss everything together, let sit 15 minutes,stirring 2 to 3 times. Serve garnished with cilantro, if you like.



Yield: Makes 6 to 8 servings



Notes: Use a handheld slicer (like a mandoline or a Benriner) to make cutting the vegetables easier.

Vegetables can be put in a large resealable plastic bag, chilled and kept up to 2 days.

Dressing can be made ahead, chilled and kept up to 2 days.