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plate with mango jicama slaw from overhead
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5 from 2 votes

Mango jicama slaw

A simple combination that's fresh and summery. A great addition to tacos or as a side to grilled dishes and more.
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: Mexican
Servings: 2 or more
Calories: 187kcal
Author: Caroline's Cooking


  • 1 cup cabbage shredded, approx 80g
  • 1 cup jicama peeled and julienned, approx 100g
  • ½ mango small, thinly sliced, approx ½cup, 75g
  • 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
  • teaspoon ground cumin
  • teaspoon grated garlic (optional)
  • 1 pinch salt
  • 1 pinch pepper


  • 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.



Calories: 187kcal | Carbohydrates: 16g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 30mg | Potassium: 227mg | Fiber: 4g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg