Mound of jicama, cabbage, and mango salad on white surface.

Sweet and Tangy

A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama (pronounced HICK-ah-mah) lends a satisfying crunch and an apple/pear-like taste (try a piece dressed with lime juice and salt) for a nice contrast with soft, sweet mango. Likewise, the tender cucumber goes well with crunchy, heart-healthy pumpkin seeds, and everything melds into cabbage and lettuce leaves, seasoned by the tart dressing. It has lovely color and great taste. Choose a small, round jicama at the grocers, with a pale, unbroken skin for best flavor.

Prep Instructions

  • Yield: 10 (1 cup) servings
  • Prep Time: 7 minutes
  • Cook Time: None
  • Total Time: 7 minutes

Recipe Ingredients

  • 2 cups jicama, cut into sticks
  • 2 mangoes, pitted, peeled, and cut into sticks
  • 3 cups Napa cabbage, shredded
  • 1/2 each seedless hothouse cucumber, cut into sticks
  • 1 head romaine lettuce, chopped
  • 1 cup unsalted toasted pumpkin seeds
  • 1/4 cup fresh lime juice
  • 2 tablespoons liquid sweetener
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil


  1. Mix jicama, mangoes, cabbage, cucumber, and lettuce together.
  2. Make vinaigrette by whisking lime juice, sweetener, red wine vinegar, garlic, and olive oil together.
  3. Toss ingredients with vinaigrette just before serving and sprinkle with toasted pumpkin seeds.

Nutritional Data

Calories: 92
Fat: 5.4 g
Saturated Fat: 0.8 g
Cholesterol: 0 mg
Sodium: 8.1 mg
Carbohydrates: 11.6 g
Fiber: 3.0 g
Sugars: 3.3 g
Protein: 1.4 g
© AdventHealth