Jicama Slaw

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1 medium-large jicama (about 1 pound), peeled and julienned

1 to 2 fresh red chiles (serrano or Thai), or 1/4 sweet red pepper, julienned

2 green onions, julienned

1 tablespoon Asian fish sauce (preferably Viet Huoc brand)

4 tablespoons olive oil

4 teaspoons fresh lime juice

1 teaspoon grated lime zest

1 teaspoon minced garlic

1 1/2 teaspoons sugar

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