Chayote-Jicama Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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


  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.
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