I was watching Simply Delicioso the other day on The Cooking Channel and Ingrid was making a salad with Jicama. I have heard of it but never had it. It is sometimes referred to as a Mexican apple as it has the crunchiness and texture on an apple. It is very difficult to peel it though and I had to actually cut off chunks of it. I figured I would try it and the peanut dressing looked really good. I left out the radishes in my salad though.
Mango, Jicama and Radish Salad with Peanut Dressing
4-6 servings
Ingredients
3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar (I used dark)
2 tablespoons canola or vegetable oil
Salt
8 large radishes, halved lengthwise and thinly sliced crosswise(didn’t use)
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves (not pictured)
Directions
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.
Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together.
Drizzle with the dressing, toss using tongs to coat and serve.
Enjoy!
Oh, the title just says it all! You’ve put all my favorite things together!
I love the different flavors and textures of this salad… yum!
What a great salad, Sandi! A really unexpected combination of ingredients. The best salads all seem to work that way.