Jicama and Mango Salad with Chili-Lime Vinaigrette

4-6 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.



30 minutes


Macha H.
January 25, 2023
This is now a staple in my house
I love this salad. The allspice is such an unexpected nice touch. The only thing I have changed is I spiralize the jicama (or cube both jicama and mango) because I like to maintain a bit more crunch than a shred allows.
Macha H.

Thank you, I will be making this all summer! The allspice is such a pleasant experience