1/2 medium jicama, peeled and julienned (about 3 cups)
4 medium carrots, peeled and julienned (about 2 cups)
1/2 small Napa cabbage, shredded (about 2 cups)
1 small red onion, thinly sliced (about 1 cup)
1 English cucumber, julienned (about 2 cups)
1 red bell pepper, julienned (about 1 cup)
2 tablespoons chopped fresh cilantro
Steps:
In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.
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