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 except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.
You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.
Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes 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). Taste and balance the salt and lime.
recipe notes and alternatives
You can also add red or white radish or even raw kohlrabi. Or you can replace the jicama with the radish and/or kohlrabi.
Some chopped red chilli would go wonderfully in this salad too. Sometimes I add the tiniest bit of very finely chopped onion.