Best 2 Jicama Radish And Mango Salad Recipes

Jicama radish and mango salad is a refreshing, light, and colorful salad that is great for a summer meal or potluck. Jicama is a crunchy, slightly sweet root vegetable that is native to Mexico and Central America. It is a good source of dietary fiber, vitamin C, and potassium. Mango is a tropical fruit that is known for its sweet, juicy flesh. It is also a good source of vitamins A, C, and E. When combined, jicama and mango make a delicious and healthy salad that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO, JICAMA AND RADISH SALAD WITH PEANUT DRESSING

Mango, Jicama and Radish Salad with Peanut Dressing image

Provided by Ingrid Hoffmann

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves

Steps:

In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.

JICAMA, RADISH AND MANGO SALAD

Jicama, Radish and Mango Salad image

From June 2011 All You. For this recipe you can swap celery for jicama and apple (Granny Smith might work best) for mango. In addition the radish could be replaced by another raw crunchy veggie.

Provided by tomsawyer

Categories Mango

Time 30m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons lime juice
1 teaspoon lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 pound)
8 medium radishes, thinly sliced
1 mango, medium ripe but firm, diced
boston lettuce leaf, for serving (optional)
2 teaspoons fresh parsley, chopped

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.

Tips:

Choose ripe and juicy jicama, radishes, and mangoes for the best flavor.
Use a sharp knife to julienne the vegetables for even cooking.
Be careful not to overcook the vegetables, as they should still retain their crunch.
Adjust the amount of chili powder and lime juice to your taste.
Garnish the salad with fresh cilantro or mint for an extra pop of flavor.

Conclusion:

This jicama, radish, and mango salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of sweet, tangy, and spicy flavors is sure to please everyone at the table. It is also a healthy and nutritious dish that is packed with vitamins and minerals. So next time you are looking for a light and flavorful salad, give this recipe a try.