| Yield: | 4 servings |
Ingredients
- 1 mango, julienned
- 1/2 cup carrots, julienned
- 1 pound jicama, peeled and julienned
- 1 red bell pepper, seeded and julienned
- 1/4 cup chopped fresh cilantro
- 1/2 cup fresh lime juice
- Salt and freshly ground pepper
Instructions
- Combine all ingredients and refrigerate until serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 119 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 638 mg |
Reviews
This was very light and refreshing; it balanced my jerked chicken breast well and I could see using it in tacos, too. I removed 1 star because it would have been a little too acidic without that spicier pairing. If I were making it without the other spices (like to go with a burger) I might add a bit more mango, pineapple, or orange to give it a little more complexity of flavor. Also, be wary – all that julienned stuff takes a long time to cut up when you don’t have Flay’s knife skills!
Very good! Light, crunchy and full of flavor. I added some honey to the lime juice also. This dish saved Bobbys mango pork chops.
this was not very good to me. I am not a fan of cilantro in anything but a home made salsa,but decided to try it, bc i liked everything else in the recipe. The cilantro was WAY overpowering to me and everyone at my dinner party. I only had one person like it, and that was because she particularly loved cilantro. Not a fan.
Excellent taste, great for a hot summer day, scoop slaw on a slice of fresh pinapple. yum yum I do put in a little honey to balance the lime juice and its perfect