This mango jicama slaw is really quick and easy to make. It doesn't have many ingredients, but the fantastic fresh flavors are so tasty. Try it on top of tacos or as a side salad.
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I'm not sure why, really, but I often used to associate tacos with warmer weather, for some reason (even my sweet potato tacos). Maybe it's partly that I generally thought of tacos as having some kind of slaw with them and that feels kind of summery. Though these days, we'll make any excuse for some carnitas tacos.
Either way, I think it's always worth having a few slaw recipes to pair with different filling, moods or just to enjoy as it is. This bright and crunchy Mexican-inspired slaw is perfect for tacos, plus it goes with plenty other things too.
A simple recipe (with scope to adapt)
This simple dish combines cabbage, jicama and mango as the base then you make a really simple lime dressing to bring it all together. Sometimes I just use lime juice, but I do think the extra balance of flavors in this dressing are worth that teeny bit extra effort.
I wouldn't suggest you skip any of the basic slaw ingredients, but you can certainly add to them if you like. You can add a little red pepper or carrot for extra color and crunch, or some red onion for an additional flavor. For all, slice in thin strips to try to keep the textures relatively consistent.
Using jicama
Jicama is a ingredient I didn't discover until I moved to the US (though I might have had it without unknowingly in Mexico before). It's a great ingredient in lots of things whether raw like this (and the Mexican chopped salad I made) or cooked.
Jicama is a root vegetable, with a mild flavor that's crunchy raw and softens when cooked. When raw, it is almost like a cross between cucumber and cabbage. However you use it, peel first. The flesh can discolor if you don't cook it or give a squeeze of lime or lemon.
A traditional Mexican way to enjoy it is cut into chunky fry-like strips and drizzle the raw chunks with lime and chili or tajin seasoning. Refreshing with a little kick!
You can pair this slaw with your favorite taco filling, have it as a salad alongside other dishes such as grilled meat and fish or as part of lunch. Even better, the ingredients in this slaw hold up pretty well so you can keep any leftover for the next day.
I sometimes use some in tacos along with some leftover pork carnitas and avocado (as in picture above) which all work really well.
This mango jicama slaw is quick to make, fruity and crunchy with a nice fresh flavor and limey zing. A great change from your plain old cabbage - definitely worth trying soon.
Try these other summer side salads:
- Mexican chopped salad
- Grilled peach salad
- Panzanella salad
- Plus get more side dishes in the archives.
Mango jicama slaw
Ingredients
- 1 cup cabbage shredded, approx
- 1 cup jicama peeled and julienned, approx
- ½ cup mango small, thinly sliced (½c = approx ½ small mango)
- 2 tablespoon cilantro coriander, roughly chopped
For the dressing
- 1 ½ tablespoon lime juice approx ½ lime
- 2 tablespoon vegetable oil or canola
- 1 teaspoon honey or agave syrup
- ⅛ teaspoon ground cumin
- ⅛ teaspoon grated garlic (optional)
- 1 pinch salt
- 1 pinch pepper
Instructions
- Finely shred the cabbage and julienne the peeled jicama and mango. Roughly chop the cilantro/coriander. Place all ingredients in a bowl
- Add the lime juice, oil, honey, cumin, garlic, salt and pepper to a small jar. Cover with a lid and shake to blend well. Alternatively, you can put all ingredients in a small bowl and whisk together.
- Pour the dressing over the slaw ingredients and toss to combine well, trying not to break up the mango. Serve as a side/in tacos as you prefer.
Video
Nutrition
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This post was first shared in April 2016 and has been updated, primarily with new photos.
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Jessica Ford says
This mango jicama slaw is outstanding! My family loved it. I planned a second meal around it just so that we could eat it again.
Caroline's Cooking says
I'm so glad to hear that you all enjoyed it! It's one I really love, too.
BobbyB says
I made this recipe last night and stuffed it into my home made Barbacoa burritos with black beans and rice... It did not disappoint. In fact, it was so loved that will now be a permanent part of Barbacoa night in our house.
Caroline's Cooking says
So glad to hear you enjoyed so much - and I can imagine it pairing well!
Randi says
How early can I put the dressing on the slaw. I am serving it for our big fiesta dinner tonight and it is all ready to go but not sure when to dress it. I have made it once before with tacos and it is soooooo good!!!
Caroline's Cooking says
It works pretty well to add the dressing an hour or so ahead of time, just the cilantro gradually gets a little less 'bright' so it depends how much that bothers you or not. I've had leftovers the next day (having stored in the fridge) and it still tastes great, the cilantro like I say just looks a little more dull. Glad to hear you enjoyed!
Randi says
Thank you so much for your prompt reply. I had hoped for leftovers the first time I made it but no luck. Your answer helps a lot and since I am not a fan of cilantro I do not have to worry about that. I have a bowl of cilantro if anyone wants to add it to the salad or other dishes.
Joan says
WOW! I just made the marinade and I think I could drink it. LOL
I couldn't find jicama. So, I am going to substitute some red pear and raw rutabaga for the jicmaca. The only reason for mixing the two is some of my family are not as adventurous as I am. At least that's the plan for with the rutabaga. I am serving this with Street Tacos. I can't wait for dinner tonight!!
Thanks,
JLizz
Caroline's Cooking says
I know what you mean, the dressing does have such a great flavor! Hope you enjoy the whole slaw - sounds like an innovative substitute.
Susan says
So fresh, crunchy & delicious! I love jicima in salads but never thought to make it into a slaw. Thanks for sharing
Caroline's Cooking says
Thanks, it definitely works so well in slaws and this combination is so tasty.
Indu says
Hi caroline, this looks so refreshing and I bet delicious. I have never tasted jicama before though - what does it taste like?
Caroline's Cooking says
Thanks Indu, it is. Jicama is quite a mild flavor, very slightly sweet when raw like this - probably somewhere between celeriac, parsnip and radish if that makes sense!
Margy says
I agree with you... tacos make warmish weather, definitely! Love the combination of flavours you came up with!
Caroline's Cooking says
Thanks Margy, and glad it's not just me!
Jade says
We love tossing up a quick slaw like this for tacos or a BBQ sandwich. I bet the jicama adds such a nice crunch!
Caroline's Cooking says
Thanks Jade, it definitely does!
KC says
I love the simplicity of this slaw. Jicama is one of my favorite crispy veggies and I bet it complement the sweetness of the mango perfectly. What do you think of subbing basil or tarragon for the cilantro...yep, I'm one of those! 😉
Caroline's Cooking says
Thanks KC, they are indeed great together. Yes I think basil or tarragon could work, they are both pretty fresh-tasting which I think is key.
HIlda says
I will keep an eye out for jicama when next in the city. Do you think celeriac would be a good substitute if I don't find it?
Caroline's Cooking says
It's one of those things I didn't notice until I was looking for it so hopefully you'll have the same luck. Celeriac doesn't quite have the same flavor but yes it's probably about the closest substitute, or else parsnip maybe.