JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MANGO JíCAMA CHOPPED SALAD
Steps:
- Make dressing:
- Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
- Make salad:
- Toss together jícama, mangoes, cabbage, romaine, and cucumber with dressing to taste.
- Serve salad sprinkled with pumpkin seeds.
CRUNCHY JICAMA AND MANGO SALAD
"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
- Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.
CUCUMBER, JICAMA, AND MANGO SALAD
Steps:
- Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan over medium heat and bring to a gentle boil. Cook until the liquid is clear and slightly thickened, about 2 minutes. This should yield 1/4 cup of liquid. Refrigerate the dressing for 15 minutes.
- Quarter the cucumber lengthwise, remove the seeds, and slice crosswise into 1/2-inch pieces. Combine the cucumber, jicama, mango, and the cooled vinegar mixture in a bowl and stir well, then stir in the chopped mint.
- rebecca's notes
- If you're feeling intimidated by chopping up a jicama or want to save time, many markets have precut jicama available in the refrigerated area of the produce section.
- storage
- Store in an airtight container in the refrigerator for 5 to 6 days.
- nutrition information
- (per serving)
- Calories: 60
- Total Fat: 0.2g (0g saturated, 0g monounsaturated)
- Carbohydrates: 14g
- Protein: 0g
- Fiber: 2g
- Sodium: 100mg
MANGO, JíCAMA AND CORN SALAD
Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
More about "mango jícama chopped salad recipes"
MANGO JICAMA SLAW {TRADER JOE'S COPYCAT RECIPE} - EATING …
From eatingbirdfood.com
4.7/5 (39)Category SaladCuisine MexicanCalories 147 per serving
- Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
- Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
- Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.
MANGO, JICAMA, AND CUCUMBER SALAD - MUY BUENO …
From muybuenocookbook.com
Ratings 6Calories 198 per servingCategory Side Dish
SUMMER RECIPES: JICAMA MANGO SALAD AND PORK CHOP …
From magazine.byu.edu
JICAMA SALAD RECIPES
From allrecipes.com
MEXICAN CHOPPED SALAD WITH HONEY LIME DRESSING
From slenderkitchen.com
SHRIMP, MANGO, AND JICAMA SALAD WITH PINEAPPLE VINAIGRETTE - BON …
From bonappetit.com
SPICY JICAMA, GRAPEFRUIT, AND MANGO SALAD - GREATIST.COM
From greatist.com
GASPACHO MORELIANO (MANGO, PINEAPPLE, AND JICAMA SALAD WITH AN …
From goop.com
WATERMELON, MANGO, AND JICAMA SALAD RECIPE - TABLESPOON.COM
From tablespoon.com
STRAWBERRY MANGO JICAMA SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
MANGO JICAMA SALAD RECIPE - RECIPETIPS.COM
From recipetips.com
MANGO JICAMA SALAD RECIPE | VEGANRV.COM
From veganrv.com
20 BEST JICAMA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE 14 BEST CHOPPED SALAD RECIPES FOR ANY TIME OF DAY - CAMILLE …
From camillestyles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love