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Ingredients

1 cup shredded carrot (about 2 large carrots)

1 cup shredded red cabbage

1/2 cup shredded jicama (about 1/2 small jicama)

3 tablespoons white balsamic vinegar

1 tablespoon chopped fresh mint

1 tablespoon olive oil

1 tablespoon honey

1/4 teaspoon salt

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