A few summers ago, our health concious mother made us this refreshing jicama salad and we’ve been creating it in our own kitchens ever since. The simplicity of it makes for a quick meal during these scorching summer days. This is also one of those salads that tastes even better the next day.
Peel and chop jicama and mango into bite size pieces. Roughly chop cilantro. Combine these ingredients in a medium bowl. Add lime juice and cayenne pepper (to taste). For best flavor, chill the salad overnight in the fridge.
*possibly add ginger, cucumber, mint…we’ll definitely have to experiment next time!
Ingrid & Lucy