Ingredients:
2 cups peeled jicama, julienned into match-sized strips
1 1/2 cups bell peppers, julienned into match-sized strips
1 small red onions, thinly sliced
1/4 cup peanut oil
1/3 cup snipped fresh cilantro
2 tablespoons red wine vinegar
1 small fresh jalapenos, seeded and finely chopped
1 minced garlic cloves
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar
Directions:
Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.