Jicama And Mango Salad Recipes

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Steps:

• Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
• Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
• Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

CRUNCHY JICAMA AND MANGO SALAD

Steps:

• Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
• Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.

MANGO AND JICAMA SALAD

Steps:

• For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.

CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME

Steps:

• Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

JICAMA, RADISH AND MANGO SALAD

Steps:

• In a large bowl, whisk together 2 T lime juice, mustard, salt and pepper, oil and shallot.
• Using a sharp knife, cut the ends off of the jicama and peel by cutting top to bottom.
• Make matchstick size pieces out of the jicama and toss with remaining lime juice.
• Just before serving, add jicama, radishes, and mango in bowl with the dressing.
• Toss well to coat.
• Line a serving platter with lettuce leaves, if desired, and pile salad in center.
• Sprinkle with parsley and serve.

MANGO, JICAMA & CUCUMBER SALAD

Steps:

• Peel the mango, jicama, and cucumber. Cut them into bite-size pieces and place them in a large bowl.
• Combine the lime juice, zest, and honey in a blender. Run the blender at low speed and slowly drizzle in the canola oil until the dressing is slightly thickened, then add salt to taste.
• Pour the vinaigrette over the mango mixture and toss to coat.

CUCUMBER, JICAMA, AND MANGO SALAD

Steps:

• Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
• Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
• rebecca's notes
• If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
• storage
• Store in an airtight container in the refrigerator for 5 to 6 days.
• nutrition information
• (per serving)
• Calories: 60
• Total Fat: 0.2g (0g saturated, 0g monounsaturated)
• Carbohydrates: 14g
• Protein: 0g
• Fiber: 2g
• Sodium: 100mg

MANGO JíCAMA CHOPPED SALAD

Steps:

• Make dressing:
• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Make salad:
• Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
• Serve salad sprinkled with pumpkin seeds.