Jicama Mango Slaw

This allergy-friendly Jicama Mango Slaw is a refreshing side dish, perfect for warm days! Pairs especially well with fish or chicken.

It is no secret that I am a big fan of raw jicama! It’s just the right balance of starchy, crunchy and sweet. You’ve seen it in my salads (see Black & Blue Spinach Salad and Southwest Spinach Salad), and even as taco shells (see Jicama Street Tacos)!

Jicama also happens to be good for you. I know. Shocker. Me putting something healthy in my recipe. 😆 Whatever. It’s a happy little tuber that provides us a good amount of fiber, and a whopping 44% of our recommended daily allowance of vitamin C! There are many other nutrients in jicama, but these are the highlights.

Helpful Equipment

For this recipe, I’m shredding the jicama with a regular ol’ box grater. But to get those fine shreds of cabbage? It is really helpful to have an adjustable mandolin slicer. It makes quick work of the job, and they’re not terribly expensive. The small, paddle-shaped kind won’t take up too much space in your kitchen either. Consider getting one for your own kitchen!

Pairing suggestions

I love pairing this slaw with fish or chicken. Try these!

• Salmon w/Orange Maple Glaze
• Margarita Chicken
• Falling-off-the-bone Chicken – You can add this shredded chicken to the slaw, and turn it into a meal!

If I haven’t told you lately, I appreciate you being here! Thank you for giving me an excuse to create food and photos in my kitchen! 😁

As always, I’m wishing you great love and deep healing.

💗,

Wendi

Jicama Mango Slaw

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Salads, SidesCuisine: AIP, PaleoDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

0

minutes

This allergy-friendly Jicama Mango Slaw is a refreshing side dish, perfect for warm days! Pairs especially well with fish or chicken.

Ingredients

• 1 cup shredded jicama (Use a box grater.)

• 1/2 cup shredded red cabbage (Use an adjustable mandolin slicer for a fine shred.)

• 1/2 cup shredded green cabbage

• 1 ripe but firm mango, peeled and chopped

• 2 TBSP chopped cilantro

• 2 TBSP lime juice

• 2 TBSP extra virgin olive oil

• 1 TBSP honey

• 1/2 tsp sea salt

Directions

• Prepare jicama, cabbages, mango and cilantro, but keep them separate until just before serving. Whisk together the lime juice, olive oil, honey and salt to make the dressing. Set aside.
• When it is time to serve, combine ingredients in a big bowl, adding the dressing last. Serve immediately. (See blog above for serving suggestions.)

Notes

• When the ingredients come together, they will release their juices, so assemble at the last minute.

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