Spicy Mango and Jicama Salad

May 11, 2015
Spicy Mango and Jicama Salad

Monday, back to a routine after a great weekend away. Even though half of it was a work trip it was still good to get a way for a day and a half. We had great news today, Ethan has been volunteering at Philips work for the past several month just learning the ropes. Well all his hard work and commitment paid of because Philip’s company has offered him a full-time position as junior IT. It’s a great beginning to his career in a field that we know he’ll enjoy.

While in Ottawa we had a delicious Thai mango salad at this great restaurant The Green Papaya. This influenced me to give it a try for dinner tonight. Philip purchased some of the main ingredients at a great store located in the mall directly below his offices. But as usual he completely forgot them at the office so we had to buy them again lol. Green mangoes are the staple of this tasty dish. Green mangoes are just under ripe mangoes. An unripe mango is very hard to the touch and does not give in like a ripe fruit. To prevent it from ripping you can store them in the fridge.

Spicy Mango and Jicama Salad
We added Jicama to this salad which is a round fleshy taproot vegetable. It gave the salad some good texture. It’s grown many parts of Central America, South Asia and the Caribbean. It has a refreshing crispy fruit flavor and can be eaten raw or cooked. It can be added to savory dishes as well as sweet ones.

Spicy Mango and Jicama Salad
Spicy Mango and Jicama Salad
Spicy Mango and Jicama Salad

Spicy Mango and Jicama Salad
Prep time
Total time
Recipe type: Salad
Cuisine: Thai
Serves: 4
  • 2 green mangoes julienne sliced
  • ¼ jicama peeled julienne sliced
  • 1 red bell pepper julienne sliced
  • 1 orange bell pepper julienne sliced
  • ½ red onion thinly sliced
  • 2 small carrots grated
  • ⅓ cup of raw peanuts some chopped for on top of salad
  • 2 green onions sliced for garnish
  • Salad dressing
  • 4 tablespoon tamari sauce
  • 2 teaspoon sesame oil
  • ¼ cup fresh squeezed lemon juice
  • 1 teaspoon Thai red curry paste (fish free)
  • ½ red chilli pepper de-seeded
  1. For salad place jicama, mango, bell peppers, red onion and carrot in salad bowl. Sprinkle in peanuts. Set aside while you make the dressing.
  2. For the dressing place all the ingredients in a small blender. Blend till smooth.
  3. Pour over salad and mix well into salad.
  4. When serving on individual plates top with crushed peanuts and green onion.

No Comments

Leave a Reply