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Categories:Viewed: 88 - Published at: 3 years ago
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
Method
- 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
