Jicama Salad - cooking recipe

Ingredients

1/2 small jicama, peeled and cut into thin strips
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
1/2 small zucchini, halved lengthwise, seeded, and sliced thinly
1/2 small carrot, peeled and cut into thin strips
4 tablespoons peanut oil, cold-pressed
2 tablespoons lime juice
cayenne pepper
salt

Preparation

Combine the jicama, peppers, zucchini, and carrot with the oil, lime juice and cayenne pepper. Toss to mix well.
May be refrigerated for several hours before serving. Add the salt just prior to serving.