Mango jicama slaw
A crisp and refreshing mango jicama slaw tossed with a zesty lime-cumin dressing. This colorful side dish is ready in just 10 minutes and pairs perfectly with tacos, grilled mains, or as a light salad. Fresh, healthy, and full of bright flavors!
Equipment
- 1 sharp chef’s knife
- 1 cutting board
- 1 Mixing bowl
- 1 small jar with lid (or whisk and small bowl)
- 1 measuring cup
- 1 Set of measuring spoons
Ingredients
- 1 cup cabbage finely shredded
- 1 cup jicama peeled and julienned
- ½ cup mango thinly sliced (about ½ small mango)
- 2 tablespoons cilantro roughly chopped
For the dressing:
- 1 ½ tablespoons lime juice about ½ lime
- 2 tablespoons vegetable oil or canola
- 1 teaspoon honey or agave syrup
- ⅛ teaspoon ground cumin
- ⅛ teaspoon fresh garlic grated (optional)
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Prepare the Work Area: Start by setting up your workspace with all the equipment and ingredients you’ll need. Place a large cutting board on a stable surface, sharpen your knife if needed, and keep a mixing bowl nearby. Having everything organized will make the process smoother and more enjoyable.
- Shred the Cabbage: Take 1 cup of fresh cabbage and remove any tough or wilted outer leaves. Cut the cabbage in half, then slice out the hard core. Using your knife, finely shred the cabbage into thin ribbons. Aim for delicate, even strips, as this helps the slaw have a light, crunchy texture instead of large, bulky pieces. Transfer the shredded cabbage to the mixing bowl.
- Julienne the Jicama: Peel the jicama with a sharp knife or vegetable peeler, removing the fibrous outer skin. Cut the jicama into thin slices, then stack the slices and slice again into matchstick-sized strips (julienne style). This gives the slaw a crisp bite and attractive appearance. Measure out about 1 cup and add it to the mixing bowl with the cabbage.
- Slice the Mango: Take half of a small ripe mango. Peel off the skin and carefully cut the flesh away from the pit. Slice the mango into thin strips about the same size as the jicama pieces. This consistency ensures the slaw looks uniform and every bite has a balance of sweetness and crunch. Add the mango slices to the bowl with the other vegetables.
- Chop the Fresh Cilantro: Rinse and pat dry a small handful of cilantro leaves. Roughly chop about 2 tablespoons’ worth. The leaves don’t need to be finely minced—slightly larger pieces give bursts of herbaceous flavor throughout the slaw. Add the cilantro to the mixing bowl.
- Make the Zesty Dressing: In a small jar with a tight-fitting lid (or a small bowl), combine 1 ½ tablespoons of fresh lime juice, 2 tablespoons of vegetable oil, and 1 teaspoon of honey (or agave syrup for a vegan option). Sprinkle in ⅛ teaspoon of ground cumin, ⅛ teaspoon of freshly grated garlic (optional for extra depth), a pinch of salt, and a pinch of black pepper. If using a jar, close the lid and shake vigorously for about 20–30 seconds until the dressing is fully emulsified. If using a bowl, whisk briskly until smooth and well blended.
- Dress the Slaw: Pour the freshly prepared lime-cumin dressing over the cabbage, jicama, mango, and cilantro mixture. Use tongs or two large spoons to gently toss everything together. Be careful when mixing so that the mango slices don’t break apart. Toss until every piece is evenly coated with the dressing, ensuring a balance of flavor in each bite.
- Taste and Adjust Seasoning: Take a small taste of the slaw to check the flavor. If it feels too tart, add a tiny drizzle of honey or agave. If it needs more brightness, squeeze in a touch of extra lime juice. Adjust with a pinch more salt or pepper if desired. This step allows you to customize the slaw to your liking.
- Serve and Enjoy: Transfer the finished mango jicama slaw to a serving bowl or platter. Serve it immediately for the freshest flavor and crunch. This slaw makes a fantastic topping for tacos, a refreshing side for grilled meats or seafood, or a colorful salad to brighten up your table.
Notes
- This slaw is naturally gluten-free and vegetarian, and it can be made vegan by replacing honey with agave syrup.
- For the best crunch, cut the jicama into thin, matchstick-sized strips and shred the cabbage finely.
- Choose a ripe but firm mango—it should be fragrant and slightly soft to the touch but not mushy.
- Make the dressing in a jar and shake it well to emulsify; this coats the slaw more evenly than whisking.
- Toss the slaw gently to avoid breaking up the mango slices.
- Adjust seasoning to taste—add more lime juice for brightness, honey for sweetness, or salt for extra punch.
- This recipe is best enjoyed fresh but can be prepped in advance by storing the dressing and slaw separately.
- Perfect for tacos, grilled meats, seafood, or as a light summer side dish.
