4 Serves
20 Mins
Peel and julienne the jicama, dice the mango, finely chop the onion, and mince the fresh parsley using a sharp knife and cutting board.
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Vitamin K
125 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
41 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
35 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
62 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a mixing bowl, combine the prepared jicama, mango, onion, and parsley.
In a separate small bowl, whisk together the lime juice, chili pepper, sugar, and cooking oil until the dressing is well emulsified.
Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly before serving.
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