Mixed Pepper Slaw

(recipe from Clean Eating magazine)

3 bell peppers (red, yellow or orange, or a combination), sliced into 3-inch-long matchsticks
1 Anaheim chile, seeded and sliced into 3-inch-long matchsticks
1 pasilla chile, seeded and sliced into 3-inch-long matchsticks
1/4 large jicama (about 4 oz.), peeled and cut into 2-inch-long matchsticks
One mango, peeled and cut into 2-inch-long matchsticks
Sea salt and ground black pepper, to taste

dressing:
1 cup loosely packed cilantro (leaves and tender stems)
3 Tbsp. olive oil
2 Tbsp. fresh lime juice, plus 1 tsp. finely grated lime zest
2 tsp. honey
1/4 tsp. each sea salt and ground black pepper

In a small food processor or blender, puree all dressing ingredients until smooth; refrigerate while preparing vegetables.

In a large mixing bowl, add bell peppers, chiles, jicama, and mango.  Pour dressing over top and toss. Season with additional salt and pepper to taste.

(Delicious as a salad over greens or used in a taco filling.  I used chiles that I could find at the market, and that were to my preferred level of spice.