Jicama Slaw

Jicama Slaw

1 small jicama (about ½ pnd)

1/4 medium red bell pepper

1 green onion (green and white parts)

2 sprigs fresh cilantro (or however much you like)

1 cucumber (optional)



DRESSING



1/4 teaspoon grated lemon zest

1/4 teaspoon grated lime zest

1/4 teaspoon grated orange zest

1 tbsp. fresh lemon zest

1 tbsp. Fresh lime zest

1 tbsp. Fresh orange juice

1 teaspoon vegetable oil

1 teaspoon honey

1/4 teaspoon chili powder

1/4 teaspoon salt

1/8 teaspoon white pepper



DIRECTIONS



With a sharp knife, peel the brown skin off the jicama. Rinse jicama and pat dry with paper towels.

Cut jicama in half, then into thin slices, and finally into matchstick-size strips. Place jicama in a large mixing bowl. Cut cucumber into matchstick sizes as well if added.

Cut red bell pepper into 1/4-inch dice; add to bowl with jicama. Cut green onion crosswise into 3 pieces. Cut into thin strips and add to bowl. Coarsely chop cilantro (leaves and stems) and add to bowl.

Combine the dressing ingredients into a seperatea bowl and pour over the salad, tossing to coat. This is much better marinated for 1day, tossed to coat; then serve.