Friday, June 5, 2015

Jicama Cucumber Mango Salad

I mentioned jicama (pronounced hicama) in my previous post  as one of our snack items when in Mexico... sprinkled generously with tajin which is a Mexican spice powder and with a squeeze of lime a lot of things taste great! I've always seen jicama in the global food store near our place so bought some to make a salad. The friend who introduced me to jicama told me that people who want to lose weight eat it because it is high in water and fiber. Infact, 1 cup of jicama has about 50 calories,  approx 12 grams of carbs, 7 grams of which is fiber.  It doesn't have a very strong taste.. but it's more neutral, crunchy and juicy so blends well. Looking it up in wiki reveals that it's the veggie used in popiah and rojak in Singapore as well.. interesting!

Coming back to my salad recipe...

JICAMA CUCUMBER MANGO SALAD



Ingredients:

Jicama - 1small one OR half of a big one, peeled &  cut into thin matchsticks
(English) Cucumber - 1, washed and cut into thin matchsticks
Mango - not too ripe or raw (refer to this post on how to pick), peeled and cut into strips
Coriander/Cilantro Leaves - 2 tbsp, chopped
Tajin (mexican seasoning) - chilli lemon powder - to taste
Honey - 1 - 2 tsp
Olive oil - 1 tsp
Salt - to taste

Method:

1) In a large enough bowl, toss together thin strips of  jicama, cucumber and mango with the coriander leaves.

2) In a small bowl, combine the honey, olive oil and the tajin seasoning (you can use some lemon juice with a combination of chilli powder & chaat masala as a substitute)

3) Mix this in with the veggies. Taste and add salt as needed. Allow to marinate (I put it in the refrigerator) for an hour or so before serving.


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