Jicama Mango Pepper Salad

Francine Lizotte


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


☆☆☆☆☆ 0 votes

8 servings
20 Min
No-Cook or Other



  • 1/2 large
    jicama, cut into matchsticks
  • 2 large
    carrots, cut into matchsticks
  • 1 small
    red pepper, cut into matchsticks
  • 1/2 small
    red onion, cut into matchsticks
  • 1/2 medium
    poblano pepper, cut into matchsticks
  • 1/2 large
    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, place cabbage, jicama, and apple and toss to combine.
  2. Pour mayonnaise mixture over cabbage, jicama, and apple; toss to combine and let sit for 5 minutes.
  3. Mix in cilantro and toss again. Garnish with sunflower seeds, if desired
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=2krdQAw9QGc

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