A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish. By GFmama
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
Yield: 8 servings
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
? teaspoon cayenne pepper, or more to taste
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.
Make sure that the mango is very firm so that it is easily julienned.
Recipe from Allrecipes.com