Description

Impress your guests with this crunchy, fresh and easy-to-prepare Jicama Chayote Mango Salad. Sometimes we just need a little something special to change things up. Plus these ingredients are available in many grocery stores throughout the year. This salad is nutritious, not expensive to prepare and makes a wonderful side!

Ingredients

Scale

1 sml/med Jicama, thinly sliced/matchsticks or grated (about 2 cups)
1 Chayote squash, thinly sliced/matchsticks or grated
1 Ataulfo mango, thinly sliced/matchsticks
1/4–1/2 cup red pearl or red onions, thinly sliced
2–4 tablespoons fresh cilantro, finely chopped
1 lime, freshly squeezed (about 2 tablespoons of fresh juice)
1/4 teaspoon fine grey sea salt or Himalayan salt (or more to taste)
1/8 teaspoon pepper, freshly ground (or more to taste)
Sprinkle with roasted pepitas/pumpkin seeds (optional)

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Instructions

To a serving bowl combine all prepped vegetables, cilantro and fruit as listed in ingredients.
Gently toss with fresh lime juice, add salt and pepper to taste.
Sprinkle with pepitas and enjoy!

Notes

Leftovers can be stored in the refrigerator for up to 2 days.
If you don’t have pumpkin seeds, you can use other roasted seeds or nuts if you are not allergic.

Keywords: Jicama, Chayote, Mango, Salad, 8-Ingredient Salad, Slaw, Coleslaw, Vegan Salad, Top 8 Free, Allergen-Friendly, Vegan Salad, Plant-Based Salad