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All » Chuls & the Gang » Ensalada de Jicama, Mango y Pepino

Ensalada de Jicama, Mango y Pepino

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Yesterday I spent the entire day deleting pictures of food.  Funny how they add up.  I ran across this salad from Chuls’s Bday party that I meant to post, but somehow that post got sidetracked.  So in the spirit of Spring Cleaning my computer, why not go ahead and post this colorful salad.

This is Chuls’s(11yr old daughter) favorite salad, as she states “a perfect finger food!”   Thick matchstick slices of mango, jicama and cucumber tossed with a Pomegranate Cilantro dressing.  My girls’ enjoy this as a snack, served alongside fish or tossed with spinach.

Jicama

from Cooking in Mexico

     Etmology — The name jícama is from the Nahuatl word, xicamatl. J ícama is the name of this native Mexican plant, as well as the name of the edible root. It also goes by the names ofyambean and Mexican turnip.

The tuber can weigh up to twenty kilograms, but you will never see them in the stores this big. Usually they are between one half to one kilo (1-2 pounds) in weight. A half kilo-sized jicama is young and juicy.

Jícama has a water content of 86-90%, and is high in dietary fiber. Their nutritional claim to fame is that they are an excellent source of prebiotic fiber. Prebiotics are necessary for the support of probiotics.

  

Chuls’s loves hot pink, so her birthday party was an explosion of shades of pink, everywhere!! A perfect backdrop for this salad, don’t ya think?

Ensalada de Jicama, Mango y Pepino

by Sweet Life

by Vianney Rodriguez

serves 6-8

1 jicama, peeled and sliced in 1/2 thick matchstick slices

3 mangoes, peeled and sliced as jicama

3 cucumbers, peeled as jicama

1 cup pomegranate juice

1/2 cup cilantro leaves, finely chopped

1/4 cup olive oil

salt

pepper

pomgranante seeds for garnish

Combine pomegranate juice, olive oil, cilantro and stir to combine. Season to taste with salt and pepper. Toss with jicama, mango and cucumber.  Garnish with pomegranate seeds.

Appetizers// Chuls & the Gang// Salads19 Comments

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Comments

  1. featherstory says

    September 21, 2011 at 11:19 pm

    I love it! My daughter’s birthday is tomorrow and I happen to have jicama and can get some mango and cucumber for the weekend celebration, these foods have been staples all summer of us, but mangoes are harder to find now. This is great!

    Reply
  2. Audrey Ellen says

    April 16, 2011 at 3:59 pm

    That presentation is so appetizing! I love the contrasting pomegranate seeds!

    Reply
  3. Magic of Spice says

    April 8, 2011 at 11:29 pm

    What a refreshing and healthy dish…perfect for a party 🙂

    Reply
  4. Anna says

    April 8, 2011 at 3:12 pm

    Bonnie that looks so beautiful, so colorful. I never used jicama, I don’t really know why.
    But will now…definitely. Have a great weekend.

    Reply
  5. Blond Duck says

    April 7, 2011 at 11:20 am

    She’s right. This is a perfect salad for a pink party.

    Reply
  6. Monet says

    April 7, 2011 at 4:19 am

    What a healthy, beautiful and delicious snack. I want some…the colors are just stunning! Thank you for sharing your creative culinary explorations…you inspire me, and I’m glad to know you. I hope you have a blessed day tomorrow. Much love and hugs from Austin!

    Reply
  7. Drick says

    April 7, 2011 at 12:45 am

    Chuls got the eye and taste buds for some good food… wonder where she got that from
    this is just what spring needs

    Reply
  8. Lia says

    April 6, 2011 at 8:13 pm

    Hi darling,
    That salad looks so colourful, refreshing and mouth watering!!
    Cheers,
    Lia.

    Reply
  9. sonia says

    April 6, 2011 at 3:36 pm

    This platter is looking so colorful and mouthful, wonderful combo used !!!

    Reply
  10. Yvette says

    April 6, 2011 at 2:30 pm

    Love the added color of the pomegranate seeds! We eat this salad often in the summer, but with some limejuice and chili powder. Either way you can’t go wrong with these wonderful ingredients. YUM! ~Yvette

    Reply
  11. Angie's Recipes says

    April 6, 2011 at 1:29 pm

    I could easily finish the whole plate and ask for the 2nd helping! Yummy!

    Reply
  12. Christine @ Fresh Local and Best says

    April 6, 2011 at 4:00 am

    This is a beautiful and colorful salad! I didn’t know that jicama was filled with prebiotics, this is a good reason for me to have this root vegetable more often!

    Reply
  13. Mari's Cakes says

    April 6, 2011 at 2:49 am

    What a unique salad recipe. Wonderful combination, I am so curious to taste it.

    Saludos

    Reply
  14. 5 Star Foodie says

    April 6, 2011 at 2:16 am

    What a gorgeous salad – I love the colors and the flavors!

    Reply
  15. fattydumpling says

    April 5, 2011 at 11:01 pm

    I have never seen or eaten a salad like this ever before–it looks so refreshing! Jicama…there are so many things that I don’t know, including plants native to Mexico. Happy belated, Chuls!

    Reply
  16. Rosa says

    April 5, 2011 at 6:59 pm

    A beautiful salad! So fresh and refined.

    Cheers,

    Rosa

    Reply
  17. DessertForTwo says

    April 5, 2011 at 6:57 pm

    How gorgeous and perfect for summer! I adore jicama!!

    Reply
  18. Cooking in Mexico says

    April 5, 2011 at 6:30 pm

    I love, love, love your photos! This salad has to taste amazing, with all those bright colors, and be good for us, too. Thanks for a reference to Cooking in Mexico’s information on jícama. I’m always glad to share info.

    Kathleen

    Reply
  19. Ali @ Three Baking Sheets says

    April 5, 2011 at 6:05 pm

    What a refreshing salad! Totally beats the ho-hum celery/carrot/ranch dip lineup.

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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