Confetti Veggie Slaw (Rainforest Cafe)

• 1 (8 3/4 ounce) can corn, drained (we use white shoepeg)
• 1 green pepper, julienned
• 1 red pepper, julienned
• 1 yellow pepper, julienned
• 1 large jicama, julienned
• 2 cups carrots, julienned (about 4 carrots)
• 1/3 cup red onion, chopped
• 1/2 cup raisins (I use mix of white & regular)
• 1 cucumber, sliced
• 1 cup red cabbage, julienned (optional)
• 2/3 cup vinegar (I use seasoned white rice vinegar)
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1/4 teaspoon pepper (or to taste)
• 1/2 teaspoon salt (or to taste)

1. Combine all the veggies in a large bowl. I use my mandolin to cut everything since there is so much julienning to do. In a small bowl, mix vinegar, sugar, oil, salt & pepper. Pour over veggies. Cover & marinate in the refrigerator. We will eat it right away, but as it sits the veggies soak up the flavors.

corn, green pepper, red pepper, yellow pepper, jicama, carrots, red onion, raisins, cucumber, red cabbage, vinegar, sugar, vegetable oil, pepper, salt

Taken from www.food.com/recipe/confetti-veggie-slaw-rainforest-cafe-280691 (may not work)