Reviewed: Jun. 14, 2009

I had eaten Jicama before but never new what to do with it. I love this recipe. I Julianne the Jicama rather than chopped it. Next time I think I will chop it, and make all of the piece about the same size. Great if you are watching your calories 2 cups of this stuff is worth 156 calories. NOT bad and GOOD. You can also add spices to your serving such as cumin or a hot pepper to spice it up. Almost like a salsa, but it never gets juicy. Keeps well in the refrigerate, stays nice a crunch. An inexpensive dish to make and feeds alot of people.

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coffewoman

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Reviewed: Aug. 3, 2008

Good though I was unable to use the main ingredient of Jicama. To follow the recipe makes a HUGE amount of food, would recommend cutting it in half for parties under 10 where other items are to be served. Definately more of a salsa type dish best with corn chips or the like but very fresh and crisp for summer gatherings. I very much wanted to throw in a jalapeno but they are of course not available right now. I think a ripe avacado and some black beans could serve as a substitue for the Jicama here if you, like me, do not have it available in your area.

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Cara

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2007

I have to agree with previous reviewers. Without a little heat, it's so-so. After adding a jalapeno (finely diced) it was a 5-star, make-again recipe. We made this to go along with Cuban Pork Roast I from this site, and liked the combination. Then, leftovers! Even better the following days. This salad kept surprisingly well. I expected the mangos to get icky after a day, but they didn't.

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Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 16, 2007

This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy, and very tasty. I will definately make this one again.

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Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jan. 20, 2006

Salad??? This would be an excellent relish to top chicken or fish. It would be great as a salsa for tortilla chips (if you add a jalapeno), but it just isn't a very good SALAD. It doesn't seem complete on its own.

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Mrs Anderson

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Reviewed: Dec. 22, 2004

This recipe made enough for probably 12, not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise.

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12 users found this review helpful