Jicama and Mango Salad – Eat With Your Eyes


Ingredients: 1 medium jicama, peeled and sliced into matchsticks about 2-3 inches long,1/2 medium mango, peeled and thinly sliced,1 small carrot, peeled and thinly sliced,1/4 cup roughly chopped dry roasted peanuts,1/4 cup freshly squeezed lime juice,4 tablespoons fish sauce,1/4 teaspoon finely minced garlic,1 teaspoon brown sugar,1 teaspoon brown sugar,1 tablespoon cold water,1/2 teaspoon sriracha hot chili sauce,fresh mint leaves, thinly sliced

  1. Gently toss together jicama, carrots, mango and mint in a large bowl.
  2. Whisk fish sauce, lime juice, garlic, brown sugar, water and hot chili sauce in a small bowl.
  3. Taste and adjust to your liking.
  4. Toss with prepared jicama blend until coated. Leave to sit in the refrigerator for 5-10 minutes to allow flavors to meld.
  5. Plate and sprinkle with peanuts and additional mint, if desired.


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