2 carrots, peeled and julienned
1 small jicama, 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
1 cup cucumber, peeled and julienned
6 tablespoons olive oil
6 tablespoons unseasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chili flakes
In a small bowl, whisk together lime juice, chili flakes, chili powder, rice vinegar, sugar, oil, salt, and pepper.
Add vegetables to a large bowl and toss together. Add cilantro and toss.
Add dressing to veggies and toss until fully coated. Let sit for at least 15 minutes before serving.
140 cals, 7g C, 1g P, 10g F