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

Instructions

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.
4. Photograph by Anna Williams