Jicama and Mango Salad recipe

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Ingredients

1 large jicama, peeled and cut into matchsticks
2 small mangos, peeled and cut into matchsticks
¼ cup chopped fresh cilantro
¼ cup freshly squeezed lime juice
3 tablespoons granular sucralose sweetener (such as Splenda®)
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon red pepper flakes
1 pinch cayenne pepper

Nutrition Info

171.3 calories
carbohydrate: 41.6 g
cholesterol: : -
fat: 0.7 g
fiber: 16.7 g
protein: 2.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 306.8 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine jicama, mango, cilantro, lime juice, sweetener, cumin, salt, red pepper flakes, and cayenne pepper in a large bowl, toss to combine. Refrigerate 8 hours to overnight. Toss again before serving.

Recipe Yield

4 servings

Recipe Note

Had a jicama salad at a salad bar and tried to replicate it.

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