• 1 large jicama (or 3 small (about 2 pounds), peeled and finely shredded)
• ½ head red cabbage (finely shredded)
• 2 carrots (peeled and shredded)
• 1 large red pepper (stem and seeds removed, sliced thin)
• ½ white onion (thinly sliced)

Dressing:

• ½ cup olive oil
• ¼ cup rice vinegar
• ¼ cup lime juice (freshly squeezed)
• 2 tablespoons honey
• ½ tsp chili powder (ancho chili powder if you have it)
• ½ tsp red chile flakes
• 1 tsp kosher salt
• ½ tsp pepper (freshly ground)
• ¼ cup finely chopped cilantro leaves