The combination of sweet and sour flavors in this crisp and refreshing salad hits the spot on a hot summer day. Serve it alongside a piece of grilled fish or as a salsa for a southwestern meal.
Recipe source: The Cooking With Friends Kitchen
3 cups jicama, peeled and sliced in matchsticks
½ cup finely diced red onion
1 teaspoon chopped cilantro
1 cup julienned carrots
1 cup mango, diced and peeled
¼ cup fresh lime juice
¼ cup fresh lemon juice
1 teaspoon sugar
2 tablespoons canola oil
1 teaspoon kosher salt
In a large bowl, combine all ingredients and mix well. Serve chilled.
Makes 1 1/2 quarts
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