If you have a spiralizer, use the flat blade to cut the cucumbers and radishes into beautiful ribbon spirals. If you don’t have one of these nifty gadgets, thinly slice both.
Using one of the julienne blades on the spiralizer, cut the carrots and golden beets into long thin, spaghetti-like ribbons. Otherwise, cut them into thin julienned strips.
Cut jicama into matchstick pieces
Shred both cabbages. This can be done by hand, or in the spiralizer or you can buy pre-shredded cabbage.
Toss all of the veggies with the dressings to coat well. Add about half of the crunchies and toss. Serve with a garnish of lime and pass the extra crunchies.