Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Toss it thinly sliced with jicama, carrots and this easy jalapeno lime dressing for a zippy summer salad.
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