Jícama, a Mexican root vegetable with the crispness of a raw potato, but with a sweeter taste, adds great crunch to this simple salad, which gets a lift from the unexpected addition of soy sauce and sesame oil to the dressing. My great-grandmother used beet coloring as lipstick and as blush. Here I add beets not only for their vibrant color but also for crunch.

Ingredients

　　1/4 cup soy sauce

　　3 tablespoons fresh lime juice

　　1 tablespoon toasted sesame oil

　　2 teaspoons balsamic vinegar

　　1 tablespoon sugar

　　1 fresh árbol chile, stemmed, seeded, and cut into rings

　　Salt and freshly ground black pepper

　　2 cups shredded peeled jícama (from 1 small jícama)

　　3 medium raw beets, peeled and shredded

　　1 cup thinly sliced peeled seeded cucumber

　　Mix the soy sauce, lime juice, sesame oil, balsamic vinegar, sugar, and árbol chile in a medium bowl. Season the dressing to taste with salt and pepper. Toss the jícama, beets, and cucumber with the dressing to combine. Cover and refrigerate until chilled. Serve cold.

　　Fresh Mexico