Jicama and Mexican Cucumber Salad

Ingredients:

• 2 medium Mexican cucumbers (chayote), peeled and thinly sliced
• 1 1/2 red jalapeño peppers, thinly sliced ​​into rings, seeds removed
• Half a jicama, peeled, sliced ​​lengthwise, then cut into strips in a crisscross pattern
• 5 medium carrots, thinly sliced
• 1/2 tsp coarse salt
• 1 tbsp. vegetable oil
• 1/3 cup fresh lime juice

Preparation:

1. Combine lime juice, vegetable oil, jalapeño pepper, and salt in a salad bowl. Add the vegetables. Cover and refrigerate for 4 hours.