1 large jicama, julienned
2 large carrots, julienne
1 cup red onion, finely sliced
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 tomato, julienned
DRESSING:
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey
2 tablespoons olive oil
Pinch of cayenne
Salt and freshly ground pepper
2 tablespoons chopped cilantro

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Keep chilled while preparing the dressing.

Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes. Pour dressing over salad and serve.

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Copyright © 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved