Chayote-Jicama Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 70
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 387
- Total: 20 min
- Prep: 20 min
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