Mango Jicama Slaw

Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.

I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful!

If you own a mandolin, this salad comes together fairly quickly. And if you’re really lazy (like I am), you can buy pre-cut mango so all you have to do is cube it and add it to your slaw. Any type of mango will do, but I prefer the tart sweetness of champagne mangoes.

If you’re not familiar with jicama, it’s a white-fleshed tuber also known as a Mexican potato. It’s light, crisp, and slightly sweet, which makes it perfect for this slaw. You should be able to find it in most grocery stores, typically in the “exotic” produce section. I bought mine at Harris Teeter for about $1.50/lb.

If you can’t find watermelon radishes, you can leave them out. I added them for color, not flavor, so only add them if you can find them in your local grocery store.

Mango Jicama Slaw

 

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Prep time

15 mins

Total time

15 mins

 

Complement any spicy dish with this simple, fresh slaw made of jicama, radishes, mango, cilantro, and an easy lime dressing. [vegan, gluten-free]

Author: Mary Ross Fowler | Daily Dose of Greens

Recipe type: Salad

Cuisine: Mexican

Serves: ~5 cups

Ingredients

• 1 small jicama root, peeled and julienned (about 1 lb.)
• 1 medium watermelon radish, julienned (optional)
• ½ lb fresh mango, cubed
• Handful of fresh cilantro, chopped
• 2 limes
• 1 t. agave or honey
• ¼ t. sea salt

Instructions

1. In a large bowl, toss together the jicama, radish, mango, and cilantro.
2. Whisk together the juice of the limes, agave, and salt. Pour over the slaw and toss to coat.
3. Garnish with a slice of lime and more cilantro, if desired. Serve and enjoy!

3.2.2929

I started the meal with my vegan queso, which was a big hit! Then everyone dug into the enchiladas and mango jicama slaw. Most people returned for seconds, which means they liked my Mexican dinner. It was flavorful, colorful, and nutritious!

I will definitely be making this slaw with every Mexican dish in the future!