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2 cups shredded red cabbage (about 1/2 medium-size red cabbage)

2 cups thinly sliced jicama (about 1/2 medium jicama)

1/4 cup thinly sliced red onion

1/4 cup chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/2 teaspoon sugar

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