Prep 20 mins
Cook 0 mins
I adopted this recipe after Mean Chef (IHHDRO) left the site. The comments from my original review stated, " This salad is an excellent blend of flavors. I used a diced red pepper instead of the red jalapeno and upped the cayenne just a bit in order to balance out the heat. It was fabulous. This is a wonderful summer side dish." This is great for cookouts or just simple summer meals. We love this salad.
- 1 medium jicama, julienned
- 2 small cucumbers, seeded and sliced
- 3 seedless oranges, sectioned
- 1 mango, peeled and sliced
- 1⁄3 cup lime juice
- 3 red jalapeno chiles, cut into rings
- 2 teaspoons ground red pepper
- cilantro, chopped
- Mix vegetables with lime juice and let sit 20 minutes.
- Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.
OH, MAN! This was FABULOUS! We all absolutely loved the lime and red pepper with the fruit and jicama. What a sensational blend of flavors! I couldn't find red jalapenos, though, and it needed some red...so I used thinly sliced red peppers.
A refeshing salad. I think it tastes so much better once it sits for 1 hour before you serve. A keeper for sure.
5 star all the way. Great color presentation and the different shapes of the ingredients add to the eye appeal. Taste appeat? I wish you could have seen this salad disappear. I served it withrecipe#588 Fragrant Lamb Stew with dried fruits, rice steamed carrots & steamed Brussels Sprouts. The salad was so refreshing and even with the jalapeno & chili flakes was not hot. I used hot ground chili in place of the ground red pepper. I could not get red Jalapeno so used green finely chopped. Thanks Meanchef for a great salad recipe.