1	large green bell pepper, 8 ounces (240 g), stemmed and seeded

1	large yellow bell pepper, 8 ounces (240 g), stemmed and seeded

4	cups (480 g) shredded green or red cabbage

2	cups (240 g) peeled and shredded jicama

2	cups (480 g) peeled and shredded carrots

1/2	pound (240 g) snow peas, strings removed and cut into julienne strips

1/4	cup (15 g) minced flat-leaf parsley

dressing:

3	tablespoons (45 ml) fresh lime juice

2	tablespoons (30 ml) canola oil

1	clove garlic, minced

1/8	teaspoon (0.6 ml) cayenne pepper

1. Cut peppers in half crosswise and cut each half into thin julienne strips.
2. In a large bowl, combine peppers, cabbage, jicama, carrots, snow peas, and parsley. Gently toss to mix well.
3. In a small cup, whisk together dressing ingredients. Pour over vegetable mixture; toss again. Pack in a container and chill.
4. At the reunion, transfer to a large serving bowl and serve.