This is a bright and flavorful salad that is great because it doesn’t get soggy and can be served the next day. A great side to fish, chicken or meat.
- Prep Time
- 1 large jicama
- 1 bunch radish
- 2 mangos
- 1/2 cup cilantro (optional)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon sugar
1 Slice jicama, radish and mango into matchsticks or slice jicama into matchsticks, thinly slice radish, and cut mango into 1/4" cubes
2 Mix olive oil, lemon juice, salt and sugar together.
3 Place produce in salad bowl and mix dressing into salad.
4 Top with chopped cilantro.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now