Jicama Slaw

• 2 carrots, peeled and julienned
• 1 small jicama (about 1 1/4 lbs.), peeled and julienned
• 1 large red bell pepper, cored and very thinly sliced
• 1/4 head red cabbage, cored and very thinly sliced
• 1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
• 6 tablespoons olive oil
• 6 tablespoons unseasoned rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon minced cilantro leaves, plus more for garnish
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon red chile flakes

1. At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.
2. At home: 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. At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.
4. Note: Nutritional analysis is per serving.

carrots, jicama, red bell pepper, red cabbage, red onion, olive oil, rice vinegar, lime juice, cilantro, salt, freshly ground black pepper, sugar, chili powder, red chile flakes

Taken from www.myrecipes.com/recipe/jicama-slaw (may not work)