Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Jicama and Mango Salad with Chili-Lime Vinaigrette
Jicama is a root vegetable with a mild, refreshing flavor and a light, crisp texture that shreds nicely. To peel the jicama, use a paring knife to cut into chunks and peel each piece, as the skin can be difficult to remove with a standard vegetable peeler. For this salad, choose a firm, slightly underripe mango, as a ripe one will be too soft to shred. This is a terrific side to grilled or pan-seared seafood of just about any sort or even barbecued pork, chicken or beef.
tablespoons lime juice
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial