A nice change from the standard green salad, this crunchy-ly tangy-ly spicy-ly sweet jicama side dish pairs really well with any Mexican or Asian meal! Very easy to put together too.
Course Appetizer, Salad, Side Dish
Cuisine International
Keyword Bell pepper, Cilantro, colored bell pepper, jicama, jicama, mango, ripe mango
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian
1/2TeaspoonRed Chili PowderVary per taste; Cayenne works best
Instructions
Slice off the top and bottom of the jicama to create a flat surface, and then remove the peel in facets with a sturdy paring knife and cut into long matchsticks. Don't use a vegetable peeler.
Cut red bell pepper into long pieces. Chop red onion and cilantro finely. Peel and cut mango into 1" cubes. Toss jicama, red pepper, mango, red onion and cilantro together in a large bowl.
Stir in salt and lemon juice (lime juice works fine too), cover and refrigerate for 20-30 minutes. Serve cold.