In a small mixing bowl, add lime juice, chili flakes, rice wine vinegar, honey, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in a large bowl and toss.
Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve
Note: A julienne cut is when food is cut into long thin sticks, similar to the size and thickness of a matchstick. If you don't want to julienne the vegetables, you can also use a cheese grater with larger holes.