Jicama Salad



1 large jicama, julienned
2 large carrots, julienned
1 cup red onion, finely sliced
1/2 cup red pepper, julienned
1/2 cup yellow pepper, julienned
1 tomato julienned
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 teaspoon honey (more to taste)
2 tablespoons olive oil
pinch of cayenne
salt and fresh ground pepper to taste
2 tablespoons chopped cilantro

1 Combine jicama, carrots, red onion, both peppers and tomato in medium bowl. Whisk together the line juice, vinegar, honey, olive oil and cayenne, season with salt and pepper to taste. Add to salad with cilantro and let sit for 30 minutes before eating.

Yield: 6 servings