When you want to change up a normal mayo-based cabbage slaw, try this recipe. This crunchy mango jicama slaw is wonderfully crunchy and sweet with a hint of tang from lime and oranges.
All about Jicama
Jicama (pronounced HEE-kah-ma), is a root vegetable from Mexico. This wonderful tuber is also called a Mexican turnip or Mexican potato. The flavor is a cross between potato, water chestnut, and some nutty crunch with the sweetness of a pear. This veggie is eaten raw which highlights the juicy crunch.
It looks like an extra large smooth brown turnip. And can be found near the root or vine vegetables (not refrigerated) in the produce section. Once you bring this versatile gem home, don’t store it in the refrigerator until after you have cut and peeled it as moisture makes the surface skin slimy. Look for a jicama that is firm, smooth and heavy since indicates a mature, juicy vegetable. Store whole jicama at cool room temperatures for 2 to 3 weeks.
To use, peel the skin with a vegetable peeler and cut the white flesh into matchsticks or cubes. While jicama won’t become brown with oxidation after cutting like potatoes or get soggy, it will begin to dry out. Serve the peeled jicama in salads, or as crudités. They are also great grilled or stir-fried. Check out this recipe for another jicama salad!
Bonus tip, use a mandoline to cut the vegetable and chill the cut pieces of jicama for 20 minutes before serving for extra crunch. Once the jicama has been cut, store it wrapped in the refrigerator for up to one week.
1 medium Jicama will produce about 5 cups of matchstick or cube pieces.
This crunchy mango jicama slaw contrasts the sweetness of mango with the flavors of yellow bell pepper and fresh herb accent of cilantro. The satisfying crunch is amplified with a tangy dressing making it a great salad for so many meals.Print
A twist on a classic, this crunchy mango jicama slaw is wonderfully crunchy and sweet with a hint of tang from lime and oranges.
- 1 medium jicama, peeled and cut into matchstick-size pieces (about 5 cups)
- 1 large mango, cut into matchstick-size pieces, (about 2 cups)
- 1 yellow pepper, cut into matchstick-size pieces
- 1/2 cup cilantro, minced
- 1 tablespoon lime zest (zest from 1 lime)
- 1 tablespoon fresh lime juice (juice from 1/2 lime)
- 2 tablespoons fresh orange juice (juice from 1/2 orange)
- 1–1/2 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon white pepper
- Pinch of cayenne (to taste)
- Peel the jicama with a vegetable peeler. Then using a mandoline, cut the jicama into match-stick size pieces.
- Peel and cut the mango into match-stick size pieces. Core and slice the bell pepper into match-stick size pieces.
- In a medium bowl combine jicama, mango, and yellow bell pepper and mix to combine. Add the minced cilantro and toss to mix. Refrigerate the bowl for 20 minutes.
- While the slaw is cooling, in a small bowl, combine the dressing ingredients well.
- Toss the crunchy mango jicama slaw with the dressing and serve. This slaw can be made ahead and refrigerated. Enjoy within 1-2 days.
- Serving Size: 1-1/2 cups