Carrot, Jicama, and Sweet Pepper Slaw

6 carrots, peeled & shredded
1 small jicama, peeled & shredded
12 mini sweet peppers thinly sliced, or reg. sweet peppers
1 cup cilantro, chopped or snipped
juice of one lime, approx 3 Tbsp
1/4 cup extra virgin olive oil
2 tbsp agave syrup or 1/3 cup fresh-pressed apple juice
1 large clove garlic, crushed
1/2 tsp cumin
1/4 tsp cayenne or to taste
1/8 tsp sea salt

To allow flavors to mingle, prepare dressing first by combining lime juice, olive oil, agave, garlic and spices.  Stir well and set aside.  Prepare veggies and place in large bowl tossing to combine.  Pour dressing over veggies and toss again.  Garnish with cilantro sprigs and serve immediately, being sure to gather settled juices with each serving.  May be served as a main luncheon salad, adding a bed of greens if desired, or alongside another dish, or even tucked inside a wrap with greens.  If you have left overs they will keep overnight but may not be as crunchy the next day, thus if you make more than you can eat, dress the veggies only as needed, storing the dressing separately.  Also, if you wish, the agave can be replaced partly or completely with approx 1/3 cup fresh pressed apple juice as a sweetener. Yield: approx 5 cups

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