China Cucumber Salad with Jicama and Mango
Although this refreshing salad is easy to prepare and enjoy on a warm day, it is also a delightful accompaniment to hearty meat or noodle dishes in cooler weather. Although no sugar is used, the natural sweetness of the fruits combine with the other flavors for an elegant, sweet, sour, and salty salad. Leftovers keep well for a few days, though the crunchiness starts to become noticeably softer.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cucumbers, peeled, deseeded, and diced
- 2 tsp (10 ml) sea salt
- 1 cup (130 g) jicama, diced
- 1 large mango, peeled and diced
- 2 Roma tomatoes, roughly chopped
- 1 small shallot, chopped
- 1 jalapeño pepper, deseeded and chopped
- 2 Tbsp (30 ml) fresh lemon juice
- 2 Tbsp (30 ml) extra-virgin olive oil
- 2 Tbsp (30 ml) chopped fresh mint leaves
- 1 Tbsp (15 ml) chopped fresh coriander leaves
Directions
- Combine diced cucumber and salt and let rest for 10 minutes.
- Rinse and drain cucumber, placing it in a large glass bowl.
- Add jicama, mango, tomatoes, shallot, jalapeño pepper, lemon juice, olive oil, mint leaves, and coriander leaves, tossing to combine.
- Cover bowl and chill in the refrigerator for 20–30 minutes before serving.
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