Real Recipes From Real Home Cooks ®

jicama mango pepper salad

a recipe by
Francine Lizotte
Surrey South, BC

This Jicama Mango Pepper Salad is a perfect delicious side dish to serve along with fish or other protein of your choice.

serves 8 servings
prep time 20 Min
method No-Cook or Other

Ingredients For jicama mango pepper salad

  • 1/2 lg
    jicama, cut into matchsticks
  • 2 lg
    carrots, cut into matchsticks
  • 1 sm
    red pepper, cut into matchsticks
  • 1/2 sm
    red onion, cut into matchsticks
  • 1/2 md
    poblano pepper, cut into matchsticks
  • 1/2 lg
    mango, cut into matchsticks
  • 1 Tbsp
    freshly squeezed lime juice
  • 1 Tbsp
    freshly squeezed lemon juice
  • 1 Tbsp
    grapeseed oil
  • 1/4 c
    agave nectar
  • 1 pinch
    ground himalayan sea salt
  • 1/2 tsp
    fresh ginger, minced
  • 1/8 tsp
    cayenne pepper
  • 1/8 tsp
    ground cumin
  • 2 Tbsp
    fresh parsley, chopped

How To Make jicama mango pepper salad

  • 1
    In a large bowl, toss together jicama, carrot, red pepper, red onion, poblano pepper and mango; set aside.
  • 2
    In another bowl, stir together lime juice, lemon juice, grapeseed oil, agave nectar, salt, ginger, cayenne pepper, cumin and parsley. Pour dressing over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes
  • 3
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