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Natural Awakenings Milwaukee Magazine

Ruta Kahate’s Jicama & Mango Salad

Jul 01, 2024 12:00AM ● By Natural Awakenings Milwaukee
Even though it’s a root, jicama has fruit-like texture that is crunchy like a crisp pear or water chestnut. It has a nutty flavor that goes superbly with the mango in this recipe. After dressing the salad with the hot oil dressing, allow it to cool a bit. Once cool, the baby greens can be added without fear of them wilting.

Ruta Kahate’s Jicama & Mango Salad
Vegetarian and Gluten-Free.

Yield: 4 servings
½ cup, each, chopped into
½ inch cubes: jicama, mango, tomato, red onion
½ cup chopped cilantro leaves
2 Tbsp fresh lemon juice
1 tsp kosher salt
1 tsp sugar
1 Tbsp canola oil
½ tsp mustard seeds
¼ tsp asafetida
¼ tsp ground turmeric
3 cups mixed baby greens

In a large bowl, mix together the jicama, mango, tomato, onion, cilantro, lemon juice, salt and sugar.

Heat the oil in a small skillet over high heat. Add the mustard seeds. As soon as they are done popping, add the asafetida and turmeric and immediately pour it over the salad. Allow to cool before adding the mixed greens. Toss well and serve.

Tips: The dressed salad can be made up to a day ahead, but add the greens just before serving. This salad can also be enjoyed as a light supper alongside a charcuterie platter.

Ruta Kahate is a celebrated chef, author and owner of Ruta's Fresh Indian Fare, located at 207 W. Freshwater Way in the Walker’s Point neighborhood of Milwaukee. Recipe courtesy of Ruta Kahate from her cookbook, 6 Spices 60 Dishes, which can be purchased at the restauran. For more information, call 414-509-6802 or visit

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