Jicama Cucumber Salad
1/3 cup lime juice
4 tbsp. rice wine vinegar
1 tbsp. sugar
4 tbsp. olive oil
pinch cayenne
pinch paprika
1 large jicama, peeled and cut into matchsticks
12 oz. broccoli slaw
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 red onion, thinly sliced
1 large cucumber, halved and sliced
1/4 cup cilantro, chopped
In a small bowl, combine lime juice, vinegar, sugar, olive oil, cayenne, and paprika.  Set aside.  In a large mixing bowl, toss together jicama, broccoli slaw, bell peppers, onion, cucumber, and cilantro.  Pour lime juice mixture over vegetables and toss.  Refrigerate for at least an hour before serving.
Source: From HyVee
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat