Jicama Mango Pepper Salad
I enjoy side dishes with my entrées but I like to pick one that enhances my main course and doesn’t overpower it. With the abundance of produce available, coming up with an original side dish can be quite easy these days 😉.
We were introduced to jicama a few years ago when we had ordered an appetizer with this vegetable in it. We were pleasantly surprised by this crunchy, white root vegetable. It has a subtle and delicate taste similar to an apple 🍎 but less noticeable. This native Mexican tuberous root is an absolute must try!
It’s very similar to a turnip in texture – jicama is also called Mexican turnip, Mexican potato or Mexican yam bean. As far as how best to prepare it, I don’t know which is better; cutting it first or peeling it first but keep in mind that the skin is thick and papery. I highly suggest you use a knife 🔪 instead of a vegetable peeler. This tuberous root is also an excellent source of vitamin C, potassium and fiber as well as being low in calories and having a low glycemic index, so it’s good for diabetics. Jicama is usually enjoyed raw but apparently it can also be used in cooked dishes.
In this episode, I’m sharing my Jicama Mango Pepper Salad which I love serving as a side dish with a lovely fish fillet 🐟 such as my Panko Breaded Fish Fillet, with my Grilled Marlin Steaks or Grilled Tuna Steaks.
This bright Jicama Mango Pepper Salad is so summery! It brings all the flavors together so beautifully. I’m sure this side dish could also be served with other proteins… you just have to try it. Next time, you come across 🛒 this tuberous root, make this amazing recipe!
Bon Appétit!🍽
Check out these other incredible summer salad recipes…😀
– Crab Louie Salad
– Waldorf salad
– Julienne Salad
– Cran-Apricot California Salad
– Strawberry Salad
– Moroccan Couscous Salad
– Greek Tuna Pasta Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings
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Jicama Mango Pepper Salad
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Ingredients
SALAD
- 1/2 large jicama, cut into matchsticks (julienne cut) tips & tricks
- 2 large carrots, cut into matchsticks (julienne cut)
- 1 small red pepper, cut into matchsticks (julienne cut)
- 1/2 small red onion, cut into matchsticks (julienne cut)
- 1/2 medium poblano pepper, cut into matchsticks (julienne cut)
- 1 large mango, cut into matchsticks (julienne cut) tips & tricks
DRESSING
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. grapeseed oil tips & tricks
- 1/4 cup agave nectar tips & tricks
- 1 pinch ground Himalayan pink salt
- 1/2 tsp. fresh ginger, minced
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground cumin
- 2 tbsp. fresh parsley, chopped tips & tricks
Directions
SALAD
- In a large bowl, toss together jicama, carrot, red pepper, red onion, poblano pepper and mango; set aside.
DRESSING
- In another bowl, stir together lime juice, lemon juice, grapeseed oil, agave nectar, salt, ginger, cayenne pepper, cumin and parsley.
- Pour dressing over the jicama mixture and toss to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes
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