Eat Well

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

Nutrition Facts:

Per Serving: 125.8 calories; 1.7 g protein; 31.5 g carbohydrates; 0 mg cholesterol; 300.2 mg sodium.

 

Prep: 30 mins

Additional: 15 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

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

Dressing:

½ cup chopped cilantro leaves

2 limes, juiced

¼ cup honey

1 teaspoon salt

? teaspoon cayenne pepper, or more to taste

Step 1

Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.

Step 2

Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.

Step 3

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.

Cook’s Note:

Make sure that the mango is very firm so that it is easily julienned.

 

Recipe from Allrecipes.com