Jicama and Mango Salad

Jicama and Mango Salad

Jicama and Mango Salad

45 minutes

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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
Comments
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.

Toss with prepared jicama blend until coated. Leave to sit in the refrigerator for 5-10 minutes to allow flavors to meld.

Plate and sprinkle with peanuts and additional mint, if desired.

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