Description
A crisp, no-cook side dish combining julienned jicama, mango, cucumber, and red bell pepper with a bright lime-honey dressing. This refreshing salad highlights natural sweetness and texture in 20 minutes.
Ingredients
1 large jicama, peeled and julienned
1 mango (firm-ripe), peeled and julienned
1 large cucumber, peeled, seeded, and julienned
1 red bell pepper, seeded and julienned
2 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon raw honey
1/2 cup chopped fresh cilantro
Pinch of red pepper flakes (optional)
Salt and pepper to taste
Instructions
In a large bowl, combine julienned jicama, mango, cucumber, and red bell pepper with chopped cilantro
In a separate bowl or mason jar, whisk together olive oil, lime juice, honey, and red pepper flakes
Pour dressing over vegetable mixture, toss to coat, then add salt and pepper to taste
Notes
Use a mandoline for uniform julienne cuts
Chill salad for 15 minutes before serving to enhance flavor integration
Substitute yellow bell pepper or poblano for red bell pepper
- Prep Time: 20
- Category: Lunch
- Method: Raw/Chilled
- Cuisine: Mexican