Jicama, Radish and Mango Salad

Jicama, Radish and Mango SaladRecipe
Photo: Andrew McCaul; Styling: Lynn Miller


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 87
Fat 5 g
Satfat 1 g
Protein 1 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 93 mg


2 tablespoons plus 1 tsp. lime juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
1 small shallot, minced
1 medium jicama (about 1 lb.)
8 medium radishes, thinly sliced
1 medium ripe but firm mango, diced
Large Boston lettuce leaves, for serving, optional
2 teaspoons chopped fresh parsley


1. In a large bowl, whisk together 2 Tbsp. lime juice, mustard, salt and pepper. Whisk in oil and shallot.

2. Using a sharp knife, cut ends off jicama and peel by cutting from top to bottom. Cut jicama into matchstick-size pieces and toss with remaining 1 tsp. lime juice.

3. Just before serving, add jicama, radishes and mango to bowl with dressing. Toss well to coat. Line a serving platter with lettuce leaves, if desired, and pile salad in center. Sprinkle with parsley and serve.