Step 1

Add the lime juice, shallot, honey, and mayonaise to a small bowl and stir until well combined. Using a fork or a small whisk, slowly pour in the olive oil, whisking as you pour, until the oil has been completely incorporated into the dressing. Set aside while you prepare the vegetables.

Step 2

Trim the ends of the jicama and peel off the skin. Slice in half. Lay one half on a cutting board, cut side down, and cut into slices that are 1/4 - 1/2 inch thick. Working with two or three slices at a time, stack the slices and cut them into strips that are 1/4-1/2 inch thick. Toss the strips into a large bowl.

Step 3

Peel the apples and slice out the core. Follow the same procedure as the jicama to slice the apples into strips that are the same size as the jicama. Add the apples to the bowl with the jicama

Step 4

Trim the ends off the radishes and slice into very thin rounds. If you have one, a mandoline is useful for this task. Add the radishes to the bowl with the jicama and apples.

Step 5

Slice the jalapeño in half and remove the seeds and stem. Mince the jalapeño and add it to the bowl with the other vegetables.

Step 6

Add the chopped cilantro, sprinkle everything with about 1/2 tsp of salt and pepper, and stir.

Step 7

Pour the dressing over the salad and stir to coat the fruit and vegetables with the dressing. Let sit at room temperature for about 30 minutes before serving to allow the flavors to blend and the veggies to soften slightly.