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Presented by Johnson & Wales University Chef Mark Allison
Yield:  Four to Six Servings

¼ teaspoon Cajun seasoning

¼ teaspoon red pepper flakes

¼ teaspoon Cumin seed

1 packet Truvia

2 limes – zest and juice of

¼ cup of vegetables oil

1 carrot, cut into fine strips

1 small Jicama, cut into fine strips

½ Red pepper, cut into fine strips

½ Yellow pepper, cut into fine strips

¼ cup dried tomatoes

1 red chili pepper, cut into fine dice

½ tablespoon chopped Cilantro

Method:

1. 1.                  Place the Cajun seasoning, red pepper flakes, cumin, truvia into a bowl, add the zest and juice of the 2 limes. Whisk in the oil.

1. 2.                  Add the remaining ingredients and mix together well, place into the refrigerator to infuse the flavors for about 1 hour before serving.