Preparation

• With a chef’s knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.
• Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Make Ahead Tips

You can prepare the vegetables and the dressing up to 4 hours ahead, but don’t toss them together until 1 hour before serving or the carrots and pepper may discolor the jicama.