5 Ingredients or Fewer

Jicama and Mango Salad

July 13, 2014
1 Ratings
  • Serves 6
Author Notes

A beautiful vibrant salad, refreshing to the palate and a perfect pairing to summer BBQ meals like mahi mahi tacos! Eat it as a side or add it as a slaw to your tacos. It all comes together with a lime, jalapeno, and cilantro vinaigrette. The sweet and spicy tang of the dressing, and crunch of the jicama is a perfect flavor to satisfy any taste bud during the hot days! —Stacy

What You'll Need
  • Salad
  • 1 jicama, julienned
  • 1 mango, peeled thinly sliced
  • 1/2 cup purple cabbage, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • Optional: red onion
  • Dressing
  • 1 jalapeno, thinly diced seeds and whites removed
  • 1 lime, zest and juice
  • 1 teaspoon stevia, or raw organic honey
  • extra virgin olive oil
  • sea salt and white pepper
  • Optional: 1-2 tb chopped cilantro
  1. Place all salad ingredients into a bowl.
  2. Mix dressing ingredients. Whisk in the extra virgin olive oil into well incorporated. Adjust sweetener amount depending on how hot or how much jalapeno you add.
  3. Adjust seasoning with salt and pepper.
  4. Let it sit in the fridge, covered, for at least an hour for the flavors to incorporate.

See what other Food52ers are saying.

1 Review

Martha B. July 28, 2018
Really good and fresh tasting! I added 2 avocados which was pretty and yummy with the mango, 1 can of black beans for color mostly, and much more cilantro - probably 2 cups. I also added the juice of another lime in the dressing to make it tangier. I will definitely make this again - everybody at the party liked it.