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Jicama Mango Salad
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Jicama Salad with Roasted Green Tomato-Lemongrass Dressing

Prep Time8 hrs
Cook Time45 mins

Ingredients

  • Roasted Green Tomato Dressing
  • 2 tablespoons olive oil
  • 3 halved green tomatoes
  • 3 Asian shallots peeled and halved
  • 2 crushed garlic cloves
  • 2 stalks lemongrass
  • 1 1/2 cups peanut oil
  • 2 teaspoons salt
  • 2 teaspoons palm sugar
  • chili powder to taste
  • Salad Ingredients:
  • 1 medium jicama peeled and diced
  • 1 tablespoon olive oil
  • 1 corn on cob
  • 1 cucumber peeled and diced
  • 1 mango peeled and diced
  • 1 yellow bell pepper diced
  • 2 tablespoons finely chopped cilantro
  • a generous pinch of salt

Instructions

  • Preheat oven to 450 F.
  • Pour olive oil on bottom of a casserole dish or baking pan. Add tomatoes, shallots and garlic. Roast for 30 minutes, until vegetables are browned. Be careful not to overcook so that the garlic burns.
  • Cut the bottom 6 inches off of the lemongrass and discard. Using a mallet, pound the lemongrass to release the flavors. Combine with the peanut oil in a saucepan. Bring to a boil for 5 minutes. Turn off heat but leave lemongrass for a few hours, preferably overnight.
  • In a food processor, combine lemongrass with oil and process well. Pass through a sieve and strain.
  • Combine roasted vegetables in a food processor and process well. Add salt, sugar and chili powder. Process well. Add 1/3 cup of the lemongrass oil and process well until thoroughly combined.
  • To make salad, cut the kernels off of the corn cob. Heat a skillet with olive oil. Add corn and saute for 5 minutes.
  • Combine all of the other salad ingredients with the corn and toss to combine. Add 1/2 cup of the salad dressing and toss to combine. Leave for 30 minutes before serving, so that flavors can develop.

Notes

I used a very flavorful, but mild chili powder I had brought back from a trip to Thailand, which is a mixture of chile, palm sugar, herbs and dried fish. You can use your favorite chili powder.
Save the leftover lemongrass oil to infuse a little Thai flavor in all of your foods.
The leftover salad dressing can be used for any kind of green or vegetable salad.
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