Photo: Crunchy Jicama and Mango Salad with Chile and Lime Recipe
Ingredients
- 1 medium jicama (about 1 pound)
- 2 small cucumbers
- 3 medium mangoes
- 1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish
- 2 teaspoons powdered dried chile - any medium heat kind is fine
- 2 limes, juiced
- Kosher salt
Directions
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.
SERVINGS: 6 (APPETIZER); Calories: 107; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 2 grams; Total carbohydrates: 27 grams; Sugar: 18 grams Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 103 milligrams
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By jessicamojo
on May 19, 2013
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Love this recipe! I added some chopped pineapple and used a chili powder from penzeys!!! This is a keeper
By glenda7852
Los Angeles, CA
on September 15, 2011
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This is such a typical Mexican treat. I love it!! I also added 1 ripe lemon since I thought it needed more acid. When I was I child, my mom would always give me carrots and cucumber with salt and LOTS of lemon as a treat, so I guess I'm just used to a lot more acid. Please give this recipe a try.
By ahunn3_11845046
Ballwin, MO
on July 01, 2010
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I just found this when I was looking at a jicama/mango slaw of Sunny Anderson. The whole time I was looking at it I kept thinking it needs some chili de arbol powder. We ate green (or not quite ripe...still firm mango w/lime and chili de arbol in Mexico and Nicaragua and loved it. I also knew the Mexicans eat chili de arbol and lime on jicama .....then I saw this wonderful recipe. It's very refreshing and different from trad. Amer. slaw BUT great for a BBQ. If you're having a ton of people over go ahead and add some shredded cabbage, it's great that way too.
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