Jicama and Mango Salad
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 1 Points
Cuisine
- side dish
- antipasti
- salad
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 medium jicama, peeled and sliced into matchsticks about 2-3 inches long
- 1/2 medium mango, peeled and thinly sliced
- 1 small carrot, peeled and thinly sliced
- 1/4 cup roughly chopped dry roasted peanuts
- 1/4 cup freshly squeezed lime juice
- 4 tablespoons fish sauce
- 1/4 teaspoon finely minced garlic
- 1 teaspoon brown sugar
- 1 tablespoon cold water
- 1/2 teaspoon sriracha hot chili sauce
- fresh mint leaves, thinly sliced
Instructions
Gently toss together jicama, carrots, mango and mint in a large bowl.
Whisk fish sauce, lime juice, garlic, brown sugar, water and hot chili sauce in a small bowl.
Taste and adjust to your liking.
Plate and sprinkle with peanuts and additional mint, if desired.
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