Here is a fast, delicious and refreshing summer salad recipe that takes just a few minutes to make. I used to think that a mandoline (french slicing contraption) was one of those pieces of kitchen equipment that would take up space and be used once a year. Lately, however, I find that it comes out of the closet at least 2-3 times a month. While it is not necessary to have a mandoline for this recipe, it makes your life a lot simpler. Simply take several peeled singkamas (jicama) that are really fresh and crisp and sliver them in the mandoline. The slices in the photo here are actually too flat and not “slivered” enough. Then take some peeled carrots and sliver those as well. I use roughly the same amount of carrots and singkamas but you can play with the proportions to fit your own taste buds. If you don’t have a mandoline, start chopping and be careful not to cut your fingers! Place the slivered singkamas and carrots in a bowl, sprinkle with salt, add a good wine vinegar ( I used a raspberry flavored white wine vinegar) and some chopped dill and toss lightly. Place in the fridge to cool for a few minutes while you prepare your main course. Serve the salad soon after. If you let it sit too long with the vinegar it will get limp. This salad is great with pan-fried fish, grilled meats and seafood, etc.