Jicama Salad With Tomatillo Serrano Vinaigrette

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Fresh jicama, tomatillos and mango are topped with a spicy vinaigrette that includes vinegar, lime juice, garlic and coriander.

  • PrepN/A |
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    • 4 fresh tomatillos, husked, rinsed and cut into small dice
    • 1/3 cup diced jicama
    • 1 1/2 tablespoons diced red bell pepper
    • 1 1/2 tablespoons diced yellow bell pepper
    • 1/2 mango peeled and cut into small dice
    • 1 serrano chile, seeded and finely diced
    • 1/3 cup peanut oil
    • 2 tablespoons olive oil
    • 2 tablespoon white wine vinegar
    • 1 1/2 tablespoons balsamic vinegar
    • 1 tablespoon fresh lime juice
    • 1 tablespoon fresh lemon juice
    • 1 small garlic clove, minced
    • 1 to 2 tablespoons minced fresh coriander
    • Salt


In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix.

In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well.

Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.

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