Jicama, Carrot and Red Cabbage Salad

Serves 4.
Ingredients
For the dressing:
- 1 Tbs. finely chopped shallot
- 1 tsp. minced serrano chili
- 1 1/2 Tbs. white wine vinegar
- 1 Tbs. fresh lime juice
- 1 Tbs. sugar
- Kosher salt, to taste
- 1/3 cup safflower oil
- 1 small jicama, about 1/4 lb., peeled and   julienned
- 1 carrot, peeled and julienned
- 1/4 small head red cabbage, finely shredded
- Handful of sunflower or radish sprouts, root   ends trimmed
Directions
To make the dressing, in a small bowl, whisk together the shallot, chili, vinegar, lime juice, sugar and salt. Whisk in the oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.In a bowl, combine the jicama, carrot, cabbage and sprouts. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and serve immediately.