Photo: Andrew McCaul; Styling: Lynn Miller
Prep Time
30 Mins
Serves 8

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

GuagDoyle's Review

February 28, 2013
This is a terrific recipe, but it tasted better the next day. I would add the fruit to the dressing right away rather than wait until right before serving.

tkadow's Review

July 03, 2011

icarman's Review

May 29, 2011


April 30, 2017
This is a nice refreshing salad to serve with grilled shrimp. I amended it by adding halved green grapes and some honey to the dressing bc I felt it needed a little sweetness added to it rather than the tartness the line/mustard provided.