Crispy Jicama Salad

1 medium jimaca, diced (approximately 2 cups)
1 large carrot, peeled and cut into 1-inch strips
1 red bell pepper, cut into 1-inch strips
1 small sweet onion, thinly sliced (approximately 1/2 cup)
2 Tbsp. finely chopped cilantro
3 Tbsp. vegetable broth
2 Tbsp. seasoned rice vinegar
1 Tbsp. lime juice
1 tsp. stone-ground mustard
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes

• In a salad bowl, combine the jimaca, carrot, bell pepper, onion, and cilantro and toss to mix.
• In a separate bowl, combine the remaining ingredients. Pour over the vegetables and toss to mix.

Makes 6 servings