Recipe courtesy of Food Network Kitchen
Chayote-Jicama Salad
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl.

Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots.

Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours.

Photograph by Anna Williams

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