Mango Jicama Salad Recipes

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.

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.

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.

Steps:

• Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
• Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

Steps:

• Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.

Steps:

• Peel the mango, jicama, and cucumber. Cut them into bite-size pieces and place them in a large bowl.
• Combine the lime juice, zest, and honey in a blender. Run the blender at low speed and slowly drizzle in the canola oil until the dressing is slightly thickened, then add salt to taste.
• Pour the vinaigrette over the mango mixture and toss to coat.

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.

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.