Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Toss it julienned with mango, radish, cilantro and cayenne for a crunchy summer slaw.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | Yield: |
Instructions
- Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
- See all 50 Simple Salads
Reviews
This was good but you definitely need to have a bite of mango in every bite, otherwise the jicama is bland. I will make again with more mangos, I used 2 last night with one very large jicama. Hard to judge with the current directions from
FN. They are lacking in measurements, so you are guessing, even with the dressing they don’t indicate how much cumin. What’s up with that?
FN. They are lacking in measurements, so you are guessing, even with the dressing they don’t indicate how much cumin. What’s up with that?
The salad has good flavor. Needs to be eaten right away. If you try to make ahead the jicama gets soggy.