Tropical Slaw

• 1 1/2 pounds jicama, peeled and cut in julienne
• 2 medium-size zucchini, trimmed and cut in julienne
• 1/2 yellow bell pepper, cored, seeded and cut in fine slivers
• 1/2 red bell pepper, cored, seeded and cut in fine slivers
• 1 small green bell pepper, cored, seeded and cut in fine slivers
• 1/2 medium-size sweet onion, sliced thin
• 1 jalapeno chili, sliced thin
• Juice of 3 limes
• 3/4 teaspoon ground cumin
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper

1. Place jicama, zucchini, bell peppers, onion and jalapeno in large bowl.
2. Mix lime juice with cumin.
3. Beat in olive oil.
4. Pour over jicama mixture, and toss.
5. Season to taste with salt and pepper, and serve.

jicama, zucchini, yellow bell pepper, red bell pepper, green bell pepper, sweet onion, jalapeno chili, ground cumin, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/8018 (may not work)