Recipe by: Bobby Flay (Food TV)
1 large jicama, julienned
Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Keep chilled while preparing the dressing.
Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes. Pour dressing over salad and serve.
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