Jicama Slaw

Ingredients

• 1 teaspoon pepper black freshly ground
• 2  carrots julienned peeled
• 0.5 teaspoon chili powder 
• 1 tablespoon cilantro leaves minced plus more for garnish
• 1.3 lbs jicama julienned peeled
• 3 tablespoons juice of lime fresh
• 6 tablespoons olive oil 
• 0.5  onion red dry rinsed halved lengthwise very thinly sliced lengthwise
• 1 large bell pepper red cored very thinly sliced
• 0.3 head cabbage red cored very thinly sliced
• 0.5 teaspoon chile flakes red
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 6 tablespoons unseasoned rice vinegar 

Equipment

• ziploc bags

Directions

1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
2. Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.
3. Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times.
4. Serve garnished with cilantro, if you like.