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
Course: Salads, SidesCuisine: AIP, PaleoDifficulty: Easy6
servings20
minutes0
minutesThis allergy-friendly Jicama Mango Slaw is a refreshing side dish, perfect for warm days! Pairs especially well with fish or chicken.
Ingredients
1 cup 1 shredded jicama (Use a box grater.)
1/2 cup 1/2 shredded red cabbage (Use an adjustable mandolin slicer for a fine shred.)
1/2 cup 1/2 shredded green cabbage
1 1 ripe but firm mango, peeled and chopped
2 TBSP 2 chopped cilantro
2 TBSP 2 lime juice
2 TBSP 2 extra virgin olive oil
1 TBSP 1 honey
1/2 tsp 1/2 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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This is so good! I made this last night as a side to go with carnitas. I was just going to cut up mango and lettuce to go with it but this recipe came out just in time and I had all the ingredients! I will definitely be making this again!
Oh wonderful! I hadn’t even thought about carnitas with it. Perfect! Thank you for writing! 😊
This is so healthy & tasty! I think it’s the first time I bought a full jicama where I had to prep it myself. Normally I would buy the ready-to-eat jicama sticks which would tend to go bad quickly. I don’t know why I was standoffish before since it really was no effort to peel. I decided to go easy on the main with just a simple turkey sandwich on a coconut wrap with avocado & sprouts. Your slaw was on the side. Next time I’ll add this to my Turkey “wrap”. My BF loved this so much, next time he’s going to bring fish & plantains to accompany this side. Thank you & great pic too!
Thanks, Renee! I love the idea of using the slaw in a wrap. And fish tacos would be amazing. (Thanks for the kind words on my photography. I work at it!) 🙂