Meatless Monday: Mango, Jicama and Brown Rice Salad

Meatless Monday: Mango, Jicama and Brown Rice Salad

Can you identify the above fruits and vegetables? Maybe some of them?

Starting at the bottom left are two mangos, followed by jicama, a pepper and cabbage.

None of these are generally in my kitchen or a salad, which is why I love this unique, healthy dish adapted from Running to the Kitchen. 

Mango, Jicama and Brown Rice Salad

photo 3-16


1 cup dry rice

2  mangos, cut into matchsticks

2 cups shredded green cabbage

2 cups jicama cut into matchsticks

1 jalapeno, seeded and minced

white sesame seeds for garnish

cilantro leaves for garnish


For the dressing:

1 clove garlic

¼ cup fresh cilantro leaves

juice of ½ a lime

3 tablespoons vinegar

1½ tablespoons extra virgin olive oil

½ tablespoon honey



Add the rice to a small pot with 1¾ cup water, bring to a boil then reduce to low and cover. Cook until all the water is absorbed then turn off heat and transfer rice to a large bowl to cool. While rice cooks, make the dressing by combining all the ingredients in a food processor. Process for about 30 seconds until everything is well combined.

Pour the dressing over the cooled rice, toss to fully coat and place in the refrigerator for at least an hour to chill.

Once cooled, add the mango, cabbage, jicama and jalapenos to the bowl and toss to combine.  Garnish with extra cilantro and sesame seeds if desired.

 photo 1-28

You might also enjoy recipes for Black Bean Quinoa Bake and Homemade Almond Milk. 

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