Rainbow Radicchio Slaw

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1 head (12 ounces) radicchio, cored and shredded

1 cup peeled and shredded jicama

1 green bell pepper, seeded and cut into thin strips

3/4 cup shredded carrot

1/2 cup chopped parsley

1/2 sweet onion, peeled and thinly sliced

1/3 cup cider vinegar

1/4 cup olive oil

1/4 cup fruit-sweetened ketchup

2 tablespoons dijon mustard

2 tablespoons agave nectar

3/4 teaspoon salt and more to taste

1/2 teaspoon ground black pepper and more to taste

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