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, and Jicama here. Try our Autumn recipes here and here.
Jicama and Green Mango Salad
Chop, julienne or slice jicama and mix with some chopped or sliced green (raw) mango, sea salt, lime juice, mint and green coriander (cilantro).
You can also add red or white radish or even raw kohlrabi. Or you can replace the jicama with the radish and/or kohlrabi.