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.
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!
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.
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