Jicama Salad (Mexico)

• 1 medium jicama, medium
• 1 medium zucchini, medium
• 1 medium carrot, medium
• 1/4 cup red onion
• 6 tablespoons olive oil
• 1 1/2 teaspoons raspberry vinegar
• 1 1/2 teaspoons rice wine vinegar
• 2 teaspoons honey
• 1 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1 teaspoon fresh cilantro, fresh, chopped

1. Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch.
2. Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks".
3. Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks".
4. Cut the red onion into 1/8-inch half moons.
5. Combine the vegetables into a salad bowl.
6. In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
7. Add the dressing to the vegetables and toss to mix well.

jicama, zucchini, carrot, red onion, olive oil, raspberry vinegar, rice wine vinegar, honey, kosher salt, cayenne pepper, fresh cilantro

Taken from www.food.com/recipe/jicama-salad-mexico-236500 (may not work)