mango-jicama-salad-en

Mango Jicama Salad

Total time: 15 minutes

Serves 4

6.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Mango, medium ripe, julienned

1 - Jicama, peeled, julienned

1 - Red bell pepper, julienned

1 tsp - Mint leaves, chopped

¼ cup - Coriander leaves, chopped

1 small - Onion, thinly sliced

1 pinch - Ground paprika

½ tbsp - Fish sauce

6 pcs - Calamansi, juiced

2 tbsp - Water

UTENSILS

Measuring cups and spoons, chopping board, knife, and mixing bowl with lid.

INSTRUCTIONS

1. Wash, peel and slice the vegetables according to the specified cut. Drain off excess water.

2. In a big bowl, combine all the ingredients and toss well.

3. Cover the bowl and refrigerate the salad for at least 1 hour before serving.

NUTRITION INFORMATION (PER SERVING)

1 serving = 266g

Energy (kcal)

104.0

Carbs (g)

19.5

Proteins (g)

3.1

Fats (g)

0.5

Fibre (g)

6.6