Best 5 Mango Jicama And Radish Salad With Peanut Dressing Recipes

Welcome to the world of culinary delights, where flavors dance and taste buds come alive! In this article, we embark on a tantalizing journey to discover the best recipe for "Mango Jicama and Radish Salad with Peanut Dressing," a refreshing and vibrant dish that promises to tantalize your palate. Get ready to explore a symphony of textures and flavors as we dive into the vibrant world of this delectable salad. With each bite, you'll experience a harmonious blend of sweet, tangy, and crunchy sensations, perfectly complemented by the irresistible peanut dressing. So, don your apron, gather your ingredients, and let's embark on this culinary adventure together!

Let's cook with our recipes!

JICAMA MANGO SALAD WITH CILANTRO AND LIME

Jicama Mango Salad with Cilantro and Lime image

A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.

Provided by GF mama

Categories Salad Vegetable Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ red onion, cut into matchsticks
½ cup chopped cilantro leaves
2 limes, juiced
¼ cup honey
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g

MANGO AND RADISH SALAD WITH LIME DRESSING

Mango and Radish Salad with Lime Dressing image

With sunny mango, rosy radishes, and bright-green cucumbers, this salad's flavors are as vibrant as its colors.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

1 mango, peeled and cut into wedges
1/2 English cucumber, thinly sliced
1 bunch radishes (about 8), halved or quartered
1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)
2 tablespoons extra-virgin olive oil
1 tablespoon honey
Coarse salt

Steps:

Arrange mango, cucumber, and radishes on a platter.
Whisk together lime zest and juice, oil, and honey. Season with salt.
Drizzle dressing over salad, and season with salt.

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.

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.

JíCAMA, RADISH, AND PEPITA SALAD

Jícama, Radish, and Pepita Salad image

Categories Salad Vegetable Appetizer Side No-Cook Picnic Backyard BBQ Radish Summer Jícama Lettuce Seed Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/3 cup chopped fresh cilantro
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 1/4 teaspoons ground cumin
1 5-ounce package butter lettuce mix or baby spinach leaves
2 cups diced peeled jicama
1 scant cup thinly sliced radishes (about 8)
1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled queso fresco or Cotija cheese

Steps:

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

Tips and Conclusion

- For a more vibrant salad, select brightly colored jicama and radishes. - Julienne the mango. A spiralizer can be used as well to cut the mango into thin strands. - Thinly slice the jicama and radishes. A mandoline or a sharp knife are useful tools that can help to get the slices razor-thin and uniform. - To make the peanut dressing, use a blender to achieve a smooth and creamy consistency. Alternatively, whisk together the ingredients in a bowl until well combined. - Adjust the amount of lime juice and honey in the dressing to suit your taste preferences. - Sprinkle the salad with chopped peanuts for an extra layer of texture and flavor. - For a spicy kick, consider adding a pinch of chili powder or red pepper flakes to the dressing. - Serve the salad immediately or chill it for an hour or two before serving for a more refreshing taste. - This salad is best enjoyed within a few hours of preparation. However, the dressing can be made ahead and refrigerated for up to three days.