- 1 cup cucumber, sliced into matchsticks
- 1 cup zucchini, sliced into matchsticks
- 1 cup red bell pepper, sliced into matchsticks
- 1 cup green bell pepper, sliced into matchsticks
- 1 cup jicama, sliced into matchsticks
- 1 carrot, sliced into matchsticks
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon orange extract
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 1/4 cup canola oil
- In a small non-metallic bowl, add the vinegar, lemon juice, lime juice, lemon pepper, orange extract, cumin, chili powder, allspice and a pinch of salt. Whisk and let sit until after you cut up the veggies.
- It is nice if your cucumber is seedless and the skin is tasty. If not, then peel and remove the seeds before slicing into match sticks.
- For the zuke, I usually cut it into quarters lengthwise then cut off and discard the center section before cutting into matchsticks.
- For the bell peppers, cut off both ends (reserve for some other dish) and then use only the straight sides. Be sure to remove the seeds and membrane.
- In a large bowl, toss the veggies.
- Vigorously whisk the vinaigrette while you (or a helper) slowly adds the canola oil. Pour over the veggies and toss. Cover and refrigerate at least 20 minutes or up to several hours.