Notes: Based on Guy Fieri’s recipe, minus the lime, cabbage, red onions, sugar and chili powder.
1/2 Jicama, peeled and julienned
1 large carrot, peeled and julienned
1 mini cucumber, seeds not removed, julienned
1/3 red pepper, seeded and julienned
about 1 tbsp cilantro, chopped
3 tbsp rice wine vinegar
3 tbsp olive oil, cooperativa Sitia, extra virgin olive oil
1/2 tsp Aztec Mole salt
1/4 tsp freshly ground black pepper
1 tsp (approx) freshly ground chili flakes
Combine the jicama, carrot, cucumber, red pepper and cilantro in a bowl and toss. Mix dressing in a separate bowl. Pour over vegetables, stir 2 or 3 times. Let sit 15 minutes.