jicama slaw

15 minutes to prep, plus an hour to chill

2 cups jicama, peeled and julienned
1 1/2 cup red/orange bell pepper, julienned
1 small red onion, thinly sliced
1/3 cup cilantro, chiffonaded
1/4 cup peanut oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 small jalapeno, seeded and finely chopped

in a tupperware container large enough to hold all ingredients, combine peanut oil, vinegar, garlic, jalapeno and sugar. whisk or put the lid on and shake vigorously. add jicama, pepper, cilantro and onion. toss to coat. chill 1-6 hours and serve.