Coleslaw with Jicama

Ingredients:

• 3 tablespoons freshly squeezed lime juice
• 0.5 tsp red pepper flakes
• 0.5 tsp chili spice mix
• 6 tbsp. l. rice vinegar
• 1 teaspoon of sugar
• 6 tbsp. l. olive oil
• Half a medium jicama, trimmed and cut into strips (about 3 cups)
• 4 medium carrots, peeled and cut into strips (about 2 cups)
• Half a small head of Chinese cabbage, shredded (about 2 cups)
• 1 small red onion, thinly sliced ​​(about 1 cup)
• 1 cucumber, cut into strips (about 2 cups)
• 1 red bell pepper, cut into strips (about 1 cup)
• 2 tbsp chopped cilantro

Preparation:

1. In a small bowl, combine lime juice, red pepper flakes, chili spice mix, vinegar, sugar, and olive oil. Add 1 teaspoon each of salt and black pepper and whisk well.
2. Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper, and cilantro in a large bowl. Stir until evenly distributed.
3. Mix the dressing with the vegetables. Let it sit for 15 minutes, stirring 2-3 times during this time.