1 medium-size green pepper, seeded and sliced into thin strips
1 cup thinly sliced purple onion
1/2 cup unsweetened orange juice
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons vegetable oil
1/4 teaspoon sugar
1/4 teaspoon pepper
How to Make It
Arrange squash in a steamer basket over boiling water. Cover and steam 2 minutes. Combine squash, jicama, green pepper, and onion in a heavy-duty, zip-top plastic bag; set aside.
Combine orange juice and remaining 5 ingredients in a small bowl, stirring well. Pour juice mixture over squash mixture; seal bag, and turn until vegetables are coated. Marinate in refrigerator at least 2 hours, turning bag occasionally.