Jicama is a pretty gnarly looking thing. It kind of looks like a big ball of dirt, but when you peel away the skin, what’s left underneath is something sweet, fresh, and crunchy. It is pretty great on its own, drizzled with some lime juice and sprinkled with salt. But I like to mix it into an incredibly flavorful mango and jicama slaw.
The inspiration for this dish came from a Mexican taqueria that I eat at all the time. They serve up a great mango slaw that is a little sweet, crunchy, and spicy. A healthy amount of cilantro (which I happen to love) and a zesty lime dressing round out the entire dish. This mango and jicama slaw is something a little different than your average summer slaw.
- 1 lime, zested
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Kosher salt
- Freshly ground black pepper
- 2 mangos, peeled, seeded, and shredded
- 1 small jicama, peeled and shredded
- 1 jalapeño, seeded and minced
- 1/2 cup chopped cilantro leaves
- Whisk together the lime zest, lime juice, vinegar, and honey in a large bowl. Season with salt and pepper, to taste. Add the mango, jicama, jalapeño, and cilantro and toss to combine. Cover and chill in the refrigerator for at least 30 minutes. Gently toss again before serving.