Jicama, Radish and Mango Salad

Photo: Andrew McCaul; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $.96
Recipe from All You

More From Allyou

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 93mg


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

Only you will be able to view, print, and edit this note.

Add Note

Jicama, Radish and Mango Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy