Crunchy vegetables are just made for summer time lazy eating, and this salad is perfect. In fact it can be made at any time of the year, using red or white radish, kholrabi and/or Jicama. As at least one of these vegetables is in season at most times of the year, there can be no excuse!
You might also enjoy Vegetable Sticks with Spices, or A Host of Spring Salads. Browse our Jicama recipes here and our Radish recipes here and here. Our Salads here and here are worth exploring, or just browse the Bittman Salads. Be inspired by our Summer recipes here and here.
Jicama has a variety of common names including climbing yam bean; Mexican potato; Mexican Water Chestnut; Mexican turnip; Elephant Root Yam; cây củ đậu (Vietnam); seng kuang (Malay); di gwa (Chinese); kuzuimo (Japan); sinkamas (Filipino); man kaeo (Thai); sankalu (Hindi).
Jicama is a root vegetable that is perfect raw, just sliced or diced into salads. It goes well with chilli and lime juice, so think of these when you are making a salad with jicama. It is pronounced HEE-cah-mah, being native to Mexico and Central America.
While the salad can be made with just one of the vegetables mentioned, I also like to combine two or three of them. You can slice, cube or julienne the vegetables.
The mango and the coconut milk make the salad quite sweet, so it needs some heat and also lime juice to cut through the sweetness. It will be surprising to you just how much of each it can take before the flavours shine through above the sweetness.
Spicy Jicama or Radish Salad with Coconut Milk
Take jicama, red radish, white radish or kohlrabi, or a combination of the vegetables. Slice, dice or julienne them. Use either sweet or green mango – not both. Cube the sweet mango or cube, dice or julienne the green mango. Mix with coconut milk, lime juice, some curry powder or garam masala, red chilli flakes or finely chopped red chilli and lots of chopped mint or green coriander.
Be authentically yourself today.