Crunchy Carrot, Jicama, And Radish Slaw

• 2 carrots
• 1 small jicama
• 12 radishes
• 1/2 red bell pepper
• 1/2 savoy cabbage
• 1 bunch fresh chives, chopped
• 3 limes
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• salt to taste

1. Remove the outer layers of the cabbage if damaged, core and chop finely. In a small sauce pan combine the juice of 2 limes, rice vinegar, sugar, red pepper flakes, and salt to taste, and heat until the sugar and salt dissolve. Pour over the chopped cabbage, mix, and allow the cabbage to pickle for a few minutes while you prepare the other vegetables.
2. Peel the carrots and jicama and cut them into thin 1 inch long matchsticks. Top and tail the radishes and cut them into thin half moons. Cut thin lengthwise slices of pepper and cross-sect them into thirds. Combine the carrot, jicama, radish, bell pepper, with shopped chives, juice from one lime, olive oil, and salt to taste.
3. When you are ready to serve the slaw, stir the crunch carrots and company into the cabbage. Adjust seasoning to taste.

carrots, jicama, radishes, red bell pepper, cabbage, fresh chives, limes, rice wine vinegar, sugar, red pepper, olive oil, salt

Taken from food52.com/recipes/9888-crunchy-carrot-jicama-and-radish-slaw (may not work)