Ingredients with Measurements:
- 1 medium jicama, peeled and julienned
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, seeded and diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the jicama, mangoes, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
15 minutes preparation time, no cooking time required.
Temperature: Serve chilled.
Serving size: This recipe serves 4.
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 2g
Substitutions for ingredients:
- Jicama can be substituted with daikon or turnip.
- Mangoes can be substituted with papaya or pineapple.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Red onion can be substituted with shallots or green onions.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced avocado for a creamier texture.
- Add chopped jalapeno for a spicy kick.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Use a mandoline or a julienne peeler to make quick work of jicama.
- To make ahead, prepare the salad and dressing separately, then combine just before serving.
- Adjust the sweetness and acidity of the dressing to your liking.
Storage instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: None required.
Presentation ideas: Serve in a large salad bowl or on individual plates.
Garnishes: Top with additional cilantro leaves or chopped peanuts.
Pairings: This salad pairs well with grilled chicken or fish.
Suggested side dishes: Serve with steamed rice or tortilla chips.
Troubleshooting advice: If the jicama is too tough, blanch it in boiling water for 1-2 minutes before adding it to the salad.
Food safety advice: Wash all produce thoroughly before using.
Food history: Jicama is a root vegetable native to Mexico and Central America. It has a slightly sweet and nutty flavor and is often used in salads and slaws.
Flavor profiles: This salad is sweet, tangy, and refreshing.
Serving suggestions: Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Crisp, Sweet, Tangy, Refreshing