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.
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.