Jicama Slaw

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3 tablespoons lime juice

1/2 teaspoon red chili flakes

1/2 teaspoon chili powder

6 tablespoons rice wine vinegar

1 teaspoon sugar

6 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon pepper

1 1/2 cups peeled, julienned jicama

1 cup, peeled, julienned carrots

1 cup shredded napa cabbage

1/2 cup thinly sliced red onion

1 cup julienned English cucumber

1/2 cup julienned red bell pepper

1 tablespoon cilantro, chopped