This crunchy jicama salad is crisp and refreshing. It goes really well with any Mexican or Asian dish.
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
- 0.5 medium red onion , thinly sliced
Instructions
-
1
Gather all ingredients.
-
2
To make the salad: Toss jicama, bell pepper, mango, and red onion together in a large bowl.
-
3
To make the dressing: Stir cilantro, honey, lime juice, salt, and cayenne pepper together in a small bowl.
-
4
Pour dressing over salad and toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Deluxe Corned Beef Hash
This corned beef hash is a great way to use up leftover St. Paddy's Day corned beef. I purposely cook a whole corned beef just to make this hash! I throw the carrot in for color, claiming it's the leprechaun's gold. Serve with an egg on top.
Butterscotch Cookie Bars
These cookie bars are simply heavenly. Easy to make and delicious.
Brazilian Lemonade
This Brazilian lemonade recipe actually uses limes! It is best served immediately.