Singkamas (Jicama) Salad

1 large jicama, peeled and cut into matchsticks

1 red bell pepper, cut into long thin strips

1 green bell pepper, cut into long thin strips

1 small red onion, sliced into thin lengthwise slivers

2 green chile peppers - halved lengthwise, seeded, and cut into strips

1 (2 inch) piece fresh ginger root, thinly sliced

1 carrot, cut into matchsticks

1 cup water

⅔ cup vinegar

⅔ cup white sugar

1 teaspoon salt

Combine the jicama, red bell pepper, green bell pepper, red onion, green chile peppers, ginger, and carrot in a large bowl. Whisk the water, vinegar, sugar, and salt together in a separate bowl; pour over the vegetable mixture and toss to coat. Refrigerate at least 1 hour before serving.