1 jicama, about 1/4 lb.
1 carrot
1 lime
1/2 c. mayonnaise
Salt
2 tbsp. chopped, fresh parsley

Peel the jicama and cut into matchsticks. Put in a bowl. Peel carrot and grate into a bowl. Grate the green zest of the lime over vegetables. Squeeze 1 tablespoon juice and add. Stir in mayonnaise and 1/4 teaspoon salt. Sprinkle salad with chopped parsley. Serve immediately or refrigerate until needed. 4 servings.