3 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 green apple cored and julienned
1/2 head red cabbage, cored and very thinly sliced
1 Shallot minced
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice 2 limes
1 tablespoon minced cilantro leaves
1 tablespoon minced Mint leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1-2 teaspoons sugar (optional)
1/2 teaspoon chili powder
Dash of red pepper
- Put cut vegetables in a large resealable plastic bag.
- Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, in a small resealable plastic bag or container.
- 3. Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.