Adapted from Bobby Flay
1 large jicama, peeled and finely shredded
2 bunches of radishes, shredded
2 carrots, shredded
1 bell pepper finely sliced
1 cucumber, finely sliced
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons ancho chili powder
zest of two limes
2 tablespoons honey
1/2 cup olive oil, mild flavor
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves
- Prepare all of the vegetables and place in a large bowl.
- Whisk together olive oil, rice vinegar, lime juice, lime zest, honey, chili powder, salt and pepper.
- Dress the vegetables and fold in cilantro. Serve at room temperature.