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2 large carrots or 4 small curled or grated

1 cup red cabbage sliced very thin by hand or mandoline

1 to 1/12 tablespoons honey

2 to 3 oranges, zest and pith removed and sectioned

1 cup scallions sliced thin

1 large jicama peeled and grated or shaved thin on a mandoline

1 teaspoon of cayenne

1 lemon, zest and pith removed and sectioned, juice reserved

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