CRUNCHY JICAMA AND MANGO SALAD
"I love sprinkling mango with Tajín, a spicy, citrusy seasoning. That combination inspired this recipe," says Tyler.
Provided by Tyler Florence
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Peel the jicama and cut into long thin strips. Slice the cucumbers in half lengthwise, scoop out the seeds and then cut into strips similar in size to the jicama. Peel the mangoes and cut into strips.
- Combine the jicama, cucumbers and mangoes in a large bowl. Add the cilantro, chile powder and lime juice and gently toss. Season with salt and garnish with more cilantro.
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SPICY MANGO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
- Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.
CRUNCHY JICAMA AND MANGO SALAD WITH CHILE AND LIME
Provided by Tyler Florence
Categories appetizer
Time 15m
Yield about 6 servings
Number Of Ingredients 7
Steps:
- Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered chile and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs.
JICAMA MANGO SALAD WITH CILANTRO AND LIME
A crisp and refreshing jicama salad, this salad goes really well with any Mexican or Asian dish.
Provided by GF mama
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Toss jicama, red pepper, mango, and red onion together in a large bowl. Set aside.
- Stir cilantro, lime juice, honey, salt, and cayenne pepper together in a bowl.
- Pour the cilantro mixture over the jicama mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 31.5 g, Fat 0.3 g, Fiber 8.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 300.2 mg, Sugar 18.1 g
SPINACH AND MANGO SALAD
An out of this world salad that will have your dinner guests begging for the recipe. It is also versatile - summer berries are a nice alternative. I wouldn't normally tout a brand, but the only company I know that makes maple flavored balsamic vinegar is Wildly Delicious in their distinct tall blue bottles.
Provided by GILLIANMCLENNAN
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
- In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
- In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.3 g, Fat 18.2 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 73.7 mg, Sugar 17.7 g
SWEET AND SOUR SPINACH JICAMA SALAD
Really refreshing salad.
Provided by male
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
- Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
- Pour olive oil dressing over the salad; toss to combine.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 37 g, Cholesterol 2.5 mg, Fat 25.7 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 3.8 g, Sodium 755.6 mg, Sugar 27.2 g
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15 SIMPLE MANGO SALAD RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jul 15, 2022Category Recipe Roundup
- Filipino Mango and Tomato Salad. This Filipino mango and tomato salad tastes like a party in your mouth. It’s light, refreshing, and pairs beautifully with grilled meats and seafood.
- Thai Green Mango Salad. The wonderful thing about this Thai green mango salad is the amazing mix of textures. Green mango is very popular in Thai cuisine.
- Thai Prawn Mango Salad. Need a refreshing summer salad to beat the heat? This Thai prawn salad is the ultimate cooling dish. Bursting with juicy prawns, tropical mango, and fragrant herbs, every bite is mouthwatering.
- Broccoli Salad with Mango Chutney Dressing. If there ever was a showstopper of a salad, this is it! One taste of this broccoli salad with mango chutney dressing, and you’re hooked.
- Spicy Thai Mango Salad. Even salads can pack a spicy punch. This spicy Thai mango salad balances the heat with fresh mango, cucumber, and carrot. This recipe is inspired by Som Tam, a popular salad in Thailand using unripe green papaya.
MANGO JICAMA SLAW - EATING BIRD FOOD
From eatingbirdfood.com
4.7/5 (44)Category SaladCuisine MexicanCalories 147 per serving
- Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
- Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
- Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.
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