Jicama Salad (Mexico) - cooking recipe

Ingredients

1 medium jicama, medium
1 medium zucchini, medium
1 medium carrot, medium
1/4 cup red onion
6 tablespoons olive oil
1 1/2 teaspoons raspberry vinegar
1 1/2 teaspoons rice wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon fresh cilantro, fresh, chopped

Preparation

Peel, then slice the jicama in half length-wise and cut it into julienne \"sticks\" 2-inch by 1/8-inch.
Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne \"sticks\".
Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne \"sticks\".
Cut the red onion into 1/8-inch half moons.
Combine the vegetables into a salad bowl.
In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro.
Add the dressing to the vegetables and toss to mix well.