Chayote-Jicama Salad

• 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.
3. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips.
4. Thinly slice the carrots.
5. Toss the vegetables with the dressing and season with salt.
6. Cover and refrigerate up to 4 hours.
7. Photograph by Anna Williams

lime juice, vegetable oil, red, kosher salt, chayotes, jicama, carrots

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chayote-jicama-salad-recipe.html (may not work)