Sweet and crunchy jicama makes a refreshing slaw when cut into bite-size strips and tossed with a vinegar and oil dressing. Red, yellow, and orange sweet peppers provide the side dish salad with lots of festive color.
1. Combine jicama, peppers, onion and cilantro in a large serving bowl.
2. Combine vinegar, sugar, salt, celery seeds, mustard and oil in a jar with a tight-fitting lid. Shake well to combine. Taste and adjust seasonings. Toss with vegetables. Cover and refrigerate until ready to serve, several hours or overnight.