10-Minute Mango Jicama Slaw
This Mango Jicama Slaw combines crisp cabbage and jicama with sweet mango, tossed in a tangy lime-cumin dressing. Quick to make, fiber-rich, and naturally low in saturated fat, it’s an ideal side for tacos, grilled dishes, or light lunches, bringing fresh flavor and satisfying crunch in every bite.
Equipment
- 1 medium bowl
- 1 small jar with lid (or small bowl for whisking)
- Knife
- Cutting board
- Measuring Spoons
- Tongs or fork for tossing
Ingredients
For the Slaw:
- 1 cup cabbage shredded
- 1 cup jicama peeled and julienned
- ½ cup mango thinly sliced
- 2 tablespoons cilantro roughly chopped
For the Dressing:
- 1 ½ tablespoons lime juice approx. ½ lime
- 2 tablespoons vegetable oil or canola oil
- 1 teaspoon honey or agave syrup
- ⅛ teaspoon ground cumin
- ⅛ teaspoon grated garlic optional
- Pinch of salt
- Pinch of black pepper
Instructions
- Prepare the Vegetables: Start by preparing your main slaw ingredients. Take the cabbage and remove any outer leaves that are wilted or tough. Finely shred the cabbage using a sharp knife or a mandoline slicer to create thin, delicate strands that will mix easily with the dressing. Next, peel the jicama carefully, removing the tough outer skin, and cut it into matchstick-sized julienne strips. For the mango, slice it thinly, keeping the pieces uniform so they blend well with the other ingredients. Set all these prepared ingredients aside in a large mixing bowl.
- Chop the Herbs: Take a small bunch of fresh cilantro and roughly chop it, leaving some pieces slightly larger for bursts of flavor. Adding herbs in slightly varied sizes enhances both texture and aroma. Sprinkle the chopped cilantro over your shredded cabbage, jicama, and mango. This herb not only adds vibrant color but also a fresh, citrusy note that complements the sweetness of the mango and the mild crunch of the jicama.
- Combine Dressing Ingredients: In a small jar with a lid or a small bowl, combine 1 ½ tablespoons of freshly squeezed lime juice, 2 tablespoons of vegetable or canola oil, and 1 teaspoon of honey or agave syrup. Add ⅛ teaspoon of ground cumin for a warm, earthy undertone, and, if you like, ⅛ teaspoon of finely grated garlic for a subtle savory depth. Season lightly with a pinch of salt and black pepper. Secure the lid on the jar and shake vigorously until the dressing emulsifies and the honey fully dissolves. If using a bowl, whisk continuously until the dressing becomes smooth and slightly thickened.
- Dress the Slaw: Pour the prepared dressing evenly over the shredded cabbage, julienned jicama, sliced mango, and chopped cilantro. Using tongs or a fork, gently toss the slaw to coat all the ingredients with the dressing. Take care not to mash the mango slices; a light hand ensures the fruit retains its shape and adds bright, juicy bursts to every bite. Ensure the dressing is evenly distributed so every bite is flavorful.
- Adjust and Taste: Taste the slaw and adjust seasoning if needed. Add a little more lime juice for extra tang, a pinch of salt to enhance flavors, or a dash of honey if you prefer a sweeter balance. This step allows you to tailor the slaw to your taste, ensuring the flavors are bright, fresh, and harmonious.
- Serve or Store: Once the slaw is tossed and seasoned, serve immediately as a side dish, taco topping, or a refreshing accompaniment to grilled proteins. If preparing ahead, cover the bowl tightly with plastic wrap or store in an airtight container in the refrigerator for up to 1–2 days. Gently toss again before serving to redistribute the dressing and maintain a crisp texture.
Notes
- Use fresh, firm jicama for a crisp texture; avoid ones that feel soft or dry.
- For a perfectly balanced sweetness, select a ripe but slightly firm mango.
- Shredding cabbage finely helps the dressing coat evenly and makes the slaw easier to eat.
- The dressing can be made ahead and stored in the fridge for up to 2 days.
- Toss gently when combining ingredients to prevent the mango from becoming mushy.
