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Ingredients
  • 2 carrots, peeled and julienned
  • 1 small jicama (about 1 ¼ lbs.), peeled and julienned
  • 1 large red bell pepper, cored and very thinly sliced
  • ¼ head red cabbage, cored and very thinly sliced
  • ½ 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
  • ½ teaspoon chili powder
  • ½ teaspoon red chile flakes
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