- 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
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