Crunchy Jicama and Mango Salad with Chile and Lime

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This excellent, added chopped walnts for a little extra cruch

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe. Easy, awesome salad to beat the summertime heat. Crunchy, cool and delicious. Even better after 24 hours or so. I continue to make this and although a lot of people aren't familiar with jicama, they love it in this salad.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I decided to chop the Jicama into very thin slices.
Since its not mango season, I bought at a chinese store 2 orange mangos and one green (sour. It added flavour and I downscaled the lime.
I didn't use the cucs.
It came out AWESOME, so colorful and full of taste!
Thanks Tyler.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Traditional mexican dessert! We eat this all the time! So refreshing and light and healthy! Can't go wrong. I add alot of lime & salt & cayenne pepper! Wonderfull.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After watching this episode, my husband and I thought it would be very interesting to try. We loved the chicken enchiladas from the same episode. We found this recipe to be too chunky (as Tyler instructed during the show. We love spice and added more than the recipe called for and still found this recipe to be very bland...

Often, we have realized discrepancies between the chef's show and what is typed as the recipe on the web site...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My boyfriend didn't even know what a jicama was before I made this for him, and now he loves it! I ended up only being able to use two mangos - my third just wasn't ripe enough - but I compensated with extra cucumber. It came out great. I did add about a teaspoon of black pepper for some punch. I served this at a traditional barbeque, and it was a hit - especially with the ladies, who were dreading more potato salad!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a surprising combination of ingredients. But it grew on me! I liked it more as I ate it. I substituted parsley for the cilantro, because I do not like cilantro.
It was not a huge hit at a dinner party, but that was okay - I had leftovers to take home and enjoy myself, and the jicama stayed surprisingly crunchy. Very nice.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love the combination of the sweet mango, the "pear like" quality of the jicama and the tartness of the lime.