Alma's Carrot-Chayote Salad

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3 tablespoons fresh lemon juice

1 tablespoon fresh lime juice

1 tablespoon freshly ground toasted coriander seed

1 tablespoon brown sugar

2 tablespoons canola oil

Salt and pepper to taste

3 carrots, peeled and cut into fine julienne

2 chayote squash, cut into fine julienne (see note on preparing chayote in Firefly's recipe)

1/2 medium-size jicama, cut in fine julienne

2 nopales cactus paddles, cleaned and cut into fine julienne

3 tablespoons toasted pumpkin seeds

1 bunch chives, thinly sliced

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