Chayote-Jicama Salad

Ingredients

• 5 medium carrots 
• 2 medium chayotes (Mexican squash)
• 0.5  to 1 jalapeño red seeds removed thinly sliced
• 0.5 small jicama 
• 6 servings kosher salt 
• 0.3 cup juice of lime fresh
• 1 tablespoon vegetable oil 

Equipment

• bowl
• whisk

Directions

1. Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl.
2. Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots.
3. Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours.
4. Photograph by Anna Williams