Recipe courtesy of Tyler Florence
From:
Food Network Magazine
Crunchy Jicama and Mango Salad
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 7 g
- Sugar
- 26 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 760 mg
"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 7 g
- Sugar
- 26 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 760 mg
Ingredients
Directions
- 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.
