1 sm. jicama (1 lb.), peeled and diced
2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 med. onion, chopped
1 jalapeno chile, seeds and veins removed, minced
2 or 3 cloves garlic, minced
1/2 c. rice vinegar
2 tbsp. light oil
1/4 tsp. freshly ground pepper
1/2 tsp. crushed red pepper flakes
1 tsp. dried oregano
3-4 tbsp. cilantro, snipped

Dice all of the vegetables into fairly equal sized. Using a fork, beat all of the dressing ingredients together: the garlic, rice vinegar, oil, black and red pepper, oregano, and cilantro. Pour the dressing over the diced vegetables and marinate for at least 2 hours before serving.

Serves 6 as an accompaniment to an entree for lunch or dinner.