This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's delightful with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Mango and Jicama Salad
Mango and Jicama Salad
Prep Time
25 min
Yield
8 servings
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup canola oil
- 1/4 cup honey
- 1 teaspoon minced fresh gingerroot
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium jicama (about 1-1/2 pounds), peeled
- 1 medium mango, peeled
- 1 medium sweet red pepper
- 2 tablespoons lime juice
- 1/2 cup chopped fresh cilantro
- 1/3 cup minced fresh chives
Directions
- 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
1 cup: 143 calories, 7g fat (1g saturated fat), 0 cholesterol, 78mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.
Loading Popular in the Community
Loading Reviews
