This salad is fantastic! It's terrific on it's own but another way to serve it is to put it into a burrito with some black beans, brown rice, chopped fresh tomato, avocado, and hot sauce.
In fact, I'm eating some now as I write this. I heated a bowl of brown rice with fresh chopped tomatoes, then put the cold salad over the top. It's very good the next day and it gets a little juicier too. Enjoy!
Mexican Jicama Salad (Gluten Free)
from LeAnne Campbell Disla’s Whole Plants Cookbook
1 medium jicama root, diced (about 2 cups)
1 medium carrot, diced
1 large cucumber, thinly sliced
1 medium mango, diced
1 small sweet onion, thinly sliced
½ cup radishes, diced
¼ cup cilantro, chopped
2 TBSP seasoned rice vinegar
2 TBSP lime juice
1 tsp stone-ground mustard
¼ tsp sea salt
pinch of cayenne pepper (I used chili powder)
pinch of paprika
1. Combine jicama, carrot, cucumber, mango, onion, and cilantro in a large salad bowl.
2. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.
