FENNEL & JICAMA SLAW

1 jicama
1 fennel
3 Tbls. olive oil
1 Tbls. seasoned rice wine vinegar
2 Tbls. orange juice
kosher salt
freshly cracked black pepper
red pepper flakes
1 green onion, sliced into rings

Peel the jicama with a vegetable peeler or a paring knife. Slice it into thin rounds. Stack them up. Then slice them into matchsticks. Toss them into a mixing bowl.
Cut the end and top off the fennel and save for stock. Cut the fennel bulb in half with a sharp knife. Slice each half thinly. Toss the fennel pieces into your mixing bowl with the jicama.
Put the olive oil, vinegar, orange juice, salt, and pepper in a medium-sized bowl. Whisk it together until the ingredients thicken up and are fairly uniform. Adjust the seasoning. Pour the dressing over your chopped veggies and toss to. Garnish with chopped green onion.