Description
A twist on a classic, this crunchy mango jicama slaw is wonderfully crunchy and sweet with a hint of tang from lime and oranges.
Ingredients
Scale
- 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
Citrus Dressing
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 1-1/2 cups
