YIELD: 2 lbs. 1 lb. jicama root, washed, peeled, trimmed, julienned 4 oz. green cabbage, cored, shredded 4 oz. red onions, peeled, trimmed, julienned 4 oz. Poblano peppers, julienned 4 oz. red bell peppers, julienned 1/2 bunch fresh cilantro, washed, chopped 2 oz. pure olive oil 1 oz. Japanese Rice vinegar, seasoned 2 Tbsps. Real Lemon Juice 1/2 Tbsp. Kosher salt 1/4 Tbsp. ground black pepper Combine vegetables in a medium size bowl. Reserve. Combine oil, vinegar, and juice in a small ...
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