Jicama Salad with Mango Dressing

I am in love with jicama right now.

Jicama is like a savory, juicy apple. Not a whole ton of flavor, but it is an excellent replacement for chips or even tacos if you cut it wide, or pretzel sticks if you cut them thin. You can use it to dip in guacamole, salsa, or add it to your dip for a nutty crunch.


I eat jicama by itself most of the time. This week, I decided to put some of my favorite flavors together in a bowl to keep it company



You want to peel a jicama with a knife, not a vegetable peeler. The skin is thick, but once you get into the groove, it’s easy to handle! Another cool thing about jicama? Unlike apples, it does not turn brown after you peel it. If you cut up a quarter or a half of it, just loosely wrap and place it in your fridge. The open end will get a little dry, so all you have to do is slice it off before you cut up more.


Champagne mangoes are in abundance in the summer. Instead of mango IN my salad, I decided to create a thick, creamy dressing with my mango instead!

It came out great.  You can use macadamia oil, avocado oil or olive oil in this recipe.  This was actually the first time I made salad dressing out of coconut oil, it was interesting and I did enjoy it! I am not quite sure if I trust those “liquid coconut oils” that stay liquid. They are processed differently, they’re not found in nature, and the wonderful lauric acid is removed to make it stay liquid. No thanks! It may be a little better in a dressing than to cook with (I use it as a carrier oil in body care and essential oil roller recipes), but don’t really consume it. Check out this article for more info on MCT oil and fractionated coconut oil to cook with.


Jicama Salad with Mango Dressing


for the dressing:
  • 1 medium champagne mango
  • 3 small limes juiced
  • 2 TBSP apple cider vinegar
  • 1/4  cup coconut oil melted (use if serving immediately, or replace with avocado, olive or macadamia nut oil)
  • 1/4 teaspoon Himalayan sea salt
  • 1/8 tsp cayenne pepper
for the salad:
  • 1 medium jicama peeled and cut into strips or chunks
  • 1/2 small red cabbage shredded
  • 1 medium avocado diced
  • 1 large handful fresh basil chopped


  1. Prepare ingredients for dressing in a blender. Prepare salad ingredients and toss in a bowl. Add dressing to salad and serve immediately.
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