My favorite Thai restaurant taunts me with a green papaya salad that I can’t get enough of, especially during these summer months. Throughout the hellacious years of remodeling our house, we’d frequently get takeout and marshal our goods, which nearly always included this green papaya salad, to a nearby beach for dinner, whilst our poor kitchen stood bathed in two inches of dust. With the home projects (finally) complete, I became fixated on making the salad in my own kitchen. Unfortunately, my quest for fresh green papaya, I quickly discovered, came up empty handed time and time again, on our cloistered little Island.
What to do, what to do. One day, while browsing through the produce isle, I noticed a lonely basket of jicama, wedged uncomfortably into a corner. Ah ha! I immediately grabbed one and thought it might serve as a good substitute for the green papaya I pined after.
Upon reflection, I now see the error of my ways. All this time, I could have been utilizing and appreciating the deliciousness of these strange looking, thick skinned, turnip-like creatures I so often passed by. Jicama have a crisp, refreshing crunch, similar to that of a water chestnut, only better. They are quite mild, with a hint of sweetness, and a good source of Vitamin C. Plus, the word jicama sounds cute. This simple jicama and mango salad comes together in a snap and is perfect for summer months when all you crave is a light, refreshing salad that is full of lip smacking flavor to boot. We still go to the beach for dinner, but now I can pack a picnic with my new tasty salad and finally let go of my longing for the green papaya.
Jicama and Mango Salad
Kiss My Spatula’s version of the papaya salad from her favorite Thai restaurant
When choosing jicama, make sure they are firm when squeezed and have smooth, unblemished skins. To make this salad into a full meal, top with grilled or boiled shrimp.
Music Pairing: Johnny Nash, I Can See Clearly Now
Ingredients
- 1 medium jicama, peeled and sliced into matchsticks about 2-3 inches long
- 1/2 medium mango, peeled and thinly sliced
- 1 small carrot, peeled and thinly sliced
- fresh mint leaves, thinly sliced
- 1/4 cup roughly chopped dry roasted peanuts
- 1/4 cup freshly squeezed lime juice
- 4 tbsp fish sauce
- 1/4 tsp finely minced garlic
- 1 tsp brown sugar
- 1 tbsp cold water
- 1/2 tsp sriracha hot chili sauce (more if you like it H-O-T)
Method
Gently toss together jicama, carrots, mango and mint in a large bowl. Whisk fish sauce, lime juice, garlic, brown sugar, water and hot chili sauce in a small bowl. Taste and adjust to your liking. Toss with prepared jicama blend until coated. Leave to sit in the refrigerator for 5-10 minutes to allow flavors to meld. Plate and sprinkle with peanuts and additional mint, if desired.
I have yet to try Jicama, but this looks wonderful. I’m headed to Thailand in Oct and the papaya salad is top on the list to try. I’ve heard such good things about it!
hi lori – oh….i’m so jealous! first that you will be in thailand and second that you will get to have papaya salad for the first time. i think you’ll love it! enjoy thailand (though how could you not) and please report back!
I love this salad in the summer. So refreshing and sitting on the beach also helps.
Looks beautiful! That would go great with a Mojito!
wow – you’ve just read my mind!
We love this. Amazing photo and elegant presentation. This is a keeper. thanks, s
This is really perfect for the summer…so refreshing and very pretty. Love the colors…very nice.
Two of my favorite summer foods! This looks delicious!
Looks so refreshing, I love the idea!
I love the green papaya salad but I love the colors of this salad. Yum!
I love the way you set the food up. It is beautiful. I never had jicama. In fact, recently, I came across another recipe calling for it and I wondered what it look like.
Now, I know what color it is.
thank you, chayacomfycook! would love to hear how your first bites of jicama resonate with you – i think you’ll enjoy it!
I discovered jicama in California. Love it in salads! The dressing sounds really tasty.
simple and refreshing! I love it
What a beautiful photo and a unique recipe! Jicama has such a fresh, clean taste and would compliment the mango so perfectly.
I’m not going to lie – I am always nervous to work with jicama! I don’t know why – maybe because I don’t have much experience with it (although I do love eating it)
Thanks for commenting on my blog. If you ever do get the chance to visit Rhode Island I do suggest it – really a beautiful tiny state. Being from LI and spending a lot of time in RI (notice a theme) I really love any place near the water! If I do wind up going to SF I will definitely ask you for some recommendations!
hi klink8 – i was the same way. it’s a shame it’s not a common household vegetable, because it’s so versatile, healthy and delicious (but yes, the tough skin and rough complexion can be mildly intimidating). i can fully appreciate your water theme, i’m on board 100%!
That’s looks gorgeous. I’ve never had jicama, but I love the papaya salad at Thai restaurants. Definitely saving this recipe! :)
Gorgeous! What a lovely and refreshing salad for summer!
This looks great — I love the color combination too! It’s a great idea to use jicama as substitute for green papaya. I often make similar Thai style coleslaw with jicama, but never the entire bulb, nor with mangos… I’ll definitely try this recipe.
I’ve also read a recipe in the past that you can use daikon peels that are sliced thin… I will try that version too, and let you know.
hi kitchen wizard – the sweetness of the mango and the mildness of the jicama really allow for the each flavor and ingredient in the salad to shine, especially with such a light dressing. i’m a big fan of daikon as well, so yes, would love to know how that turns out for you!
Wow, I’ve never heard of jicama before, but it sounds awesome. yes, love the mangoes from thailand! crunchy and sweet enough to eat at anytime of the day, and BOY do they make a hot day feel so much better.
love your photography! beautiful presentation..
oh…i hope you get a chance to try jicama. i think you’d really enjoy it – especially during days when the mercury is on the rise! it’s refreshing, healthy and fun to eat!
I love jicama, but I forgot to buy any at the store! Thus, I made this recipe with mango, cucumber (peeled and seeded) and radish slices (I thought daikon might go well with this, and it’s in the radish family, so why not regular radishes?). I made it into a meal by making a sort of ceviche by throwing frozen cooked shrimp into the dressing, and serving it atop cold soba noodles. Yum, thanks for the recipe!
hi tess – your version sounds delicious! plus, cucumbers are easier to peel than jicama. :) brilliant idea to serve atop soba noodles as well!
oh my….Im scrolling your blog….just DROOLING! I have been wanting to make a jicama ‘something’ since summer started and havent found anything worthy….this looks fabulous!
This seems very much like a Vietnamese salad I get and LOVE at a local Asian fusion restaurant Haiku, in a suburb north of NYC. Cant wait to try this!! In the restaurant version, they add kiwi and crushed cellophane noodles.