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Jicama Radish Mango Salad


This is a bright and flavorful salad that is great because it doesn’t get soggy and can be served the next day. A great side to fish, chicken or meat.

  • Duration
  • Prep Time
  • 4Servings


  • 1 large jicama
  • 1 bunch radish
  • 2 mangos
  • 1/2 cup cilantro (optional)
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon sugar


1 Slice jicama, radish and mango into matchsticks or slice jicama into matchsticks, thinly slice radish, and cut mango into 1/4" cubes
2 Mix olive oil, lemon juice, salt and sugar together.
3 Place produce in salad bowl and mix dressing into salad.
4 Top with chopped cilantro.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now