Chayote-Jicama Salad

Total Time:
20 min
Prep:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/3 cup fresh lime juice
  • 1 tablespoon vegetable oil
  • 1/2 to 1 red jalapeno, thinly sliced, seeds removed
  • Kosher salt
  • 2 medium chayotes (Mexican squash)
  • 1/2 small jicama
  • 5 medium carrots
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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