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5 from 3 votes

Jicama Mango Pepper Salad

This Jicama Mango Pepper Salad recipe is the perfect delicious side dish to serve along with fish or other proteins you enjoy...
Prep Time20 minutes
Cook Time0 minutes
Passive Time30 minutes
Total Time50 minutes
Servings: 8
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: Fusion, Mexican
Keyword Dairy Free, Easy Recipe, Gluten Free, Healthy, Light Meal, Low Sodium/No Sodium, Vegan & Vegetarian, Vegetables

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