Start by thinly slicing all the ingredients to about ⅛″ thickness.
1 small Jicama, 1 Mango, 1 medium Sweet bell pepper, ¼ small Red onion, 2 tablespoon Cilantro, ¼ medium Jalapeno pepper
To take some of the bite out of the red onion so they’re milder, submerge them in ice water and allow them to soak for at least 5 minutes. Drain and add to a large bowl.
Add all ingredients to a large bowl and make the lime vinaigrette.
Add the lime juice, maple syrup, vinegar and spices to a small bowl and whisk. Gently stream in the olive oil and whisk together. Or conversely, you can add all ingredients to a lidded container like a mason jar, seal and shake vigorously till mixed well.
¼ cup Lime juice, ¼ cup Olive oil, 2 tablespoon Maple syrup, 1 tablespoon Apple cider vinegar, ¼ teaspoon Salt, pinch of cayenne
Add about ¼ cup of the lime vinaigrette to the salad. Toss well, taste, then add more dressing if needed to suit your taste preferences. Garnish with desired amount of tajin.
Tajin
Serve immediately.
Notes
Store any leftovers in a air proof container in the fridge for up to 3 days. The heartiness of the veggies and the mango allow it to stay fresh, even when dressed, for a few days.