1 ripe mango, peeled
1/3 cup extra-virgin olive oil
1/4 cup white wine vinegar
Zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper
3 small chayote, pitted and cut into matchsticks (about 6 cups)
3 medium carrots, cut into matchsticks (about 2 cups)
1 small red onion, very thinly sliced and soaked briefly in ice water
1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish (optional)
To make cutting the chayote and carrots into matchsticks faster and easier, try using a Japanese or French mandolin fitted with a julienne blade.
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