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Jicama and Mango Salad

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $0.73

$0.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish,salad
spoonacular Score:42%

Spoonacular Score: 42%

 

Jicaman and Mango Salad is a gluten free, dairy free, and pescatarian side dish. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 99 calories. For 73 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person has made this recipe and would make it again. A mixture of fish sauce, sriracha chili sauce, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 41%, this dish is solid. Similar recipes are Mango Jicama Salad, Jicama & Mango Salad, and Mango and Jicama Salad.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try NV Mindbender Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.

NV Mindbender Chardonnay

Lightly Oaked, the Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The good percentage of oak aging brings a lovely vanilla note. The Mindbender Chardonnay is here to make you see Chardonnay in a new and innovative way. The Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. Visually it is golden straw in color. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The well-rounded flavors carry the butterscotch throughout lending a smooth, creamy aspect while the citrus flavors bring freshness and brightness to the body. The good percentage of oak aging brings a lovely vanilla note. The finish is rounded out with a depth of ripe fruit flavors such as apricots, melons and peaches with a spritz of lime.

» Get this wine on Amazon.com

Ingredients

Servings:
1 medium
1 medium jicama
jicama
0.5 medium
0.5 medium mango
mango
1 small
1 small carrot
carrot
0.25 cups
0.25 cups dry roasted peanuts
dry roasted peanuts
0.25 cups
0.25 cups lime juice
lime juice
4 Tbsps
4 Tbsps fish sauce
fish sauce
0.25 tsps
0.25 tsps garlic
garlic
1 tsp
1 tsp brown sugar
brown sugar
1 Tbsp
1 Tbsp water
water
0.5 tsps
0.5 tsps sriracha chili sauce
sriracha chili sauce
1 leaf
1 leaf fresh mint leaves
fresh mint leaves
1 medium jicama
1 medium
jicama
0.5 medium mango
0.5 medium
mango
1 small carrot
1 small
carrot
0.25 cups dry roasted peanuts
0.25 cups
dry roasted peanuts
0.25 cups lime juice
0.25 cups
lime juice
4 Tbsps fish sauce
4 Tbsps
fish sauce
0.25 tsps garlic
0.25 tsps
garlic
1 tsp brown sugar
1 tsp
brown sugar
1 Tbsp water
1 Tbsp
water
0.5 tsps sriracha chili sauce
0.5 tsps
sriracha chili sauce
1 leaf fresh mint leaves
1 leaf
fresh mint leaves

Equipment

whisk
whisk
bowl
bowl
whisk
whisk
bowl
bowl


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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.73
Ingredient
1 medium jicama
½ mediums mango
1 small carrot
¼ cups dry roasted peanuts
¼ cups lime juice
4 tablespoons fish sauce
¼ teaspoons garlic
1 teaspoon brown sugar
½ teaspoons sriracha chili sauce
Price
$1.49
$0.60
$0.09
$0.25
$0.51
$1.39
$0.02
$0.01
$0.02
$4.39

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
99 Calories
3g Protein
3g Total Fat
15g Carbs
9% Health Score
Limit These
Calories
99
5%

Fat
3g
5%

  Saturated Fat
0.47g
3%

Carbohydrates
15g
5%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
1004mg
44%

Get Enough Of These
Protein
3g
6%

Vitamin C
31mg
38%

Vitamin A
1571IU
31%

Fiber
6g
26%

Manganese
0.25mg
12%

Magnesium
48mg
12%

Folate
36µg
9%

Potassium
303mg
9%

Vitamin E
1mg
8%

Vitamin B3
1mg
8%

Vitamin B6
0.14mg
7%

Copper
0.12mg
6%

Iron
0.96mg
5%

Phosphorus
49mg
5%

Vitamin B1
0.06mg
4%

Selenium
2µg
4%

Vitamin B2
0.06mg
3%

Vitamin B5
0.31mg
3%

Zinc
0.45mg
3%

Calcium
28mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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