Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.
This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.
Jicama is rarely available here. Its season is Autumn through Winter, so I grab one or two when I see them. These past months I have kept a special eye out for them at our Central Market and have been lucky enough to find them on 3 occasions.
You might also like to try these – Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, or A Host of Spring Salads. Explore all of our Salad recipes here and here, Green Mango dishes here, and Jicama here. Try our Autumn recipes here and here.
Jicama, Red Radish and Green Mango Salad
Chop, julienne or slice jicama and mix with some julienned or sliced red radish, chopped, julienned or sliced green (raw) mango, sea salt, lime juice, mint and green coriander (cilantro).
You can also add white radish or even raw kohlrabi. Or you can replace the jicama with the radish and/or kohlrabi.
Each time I make this salad, it is a little different. This time I made it without radish and with a lot of mint and green coriander.