Mango & Jicama Salad Recipe
Mango & Jicama Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it goes great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium jicama (about 1-1/2 pounds), peeled
  • 1 medium mango, peeled
  • 1 medium sweet red pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup minced fresh chives

Directions

For dressing, whisk together first six 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. Yield: 8 servings.
Originally published as Mango & Jicama Salad in Simple & Delicious June/July 2017

Nutritional Facts

1 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.

  • 1/2 cup white wine vinegar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium jicama (about 1-1/2 pounds), peeled
  • 1 medium mango, peeled
  • 1 medium sweet red pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup minced fresh chives
  1. For dressing, whisk together first six ingredients.
  2. 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. Yield: 8 servings.
Originally published as Mango & Jicama Salad in Simple & Delicious June/July 2017

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