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.
- ½ teaspoon lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Kosher salt
- Freshly ground black pepper
- 2 mangoes, peeled, pitted, and shredded
- 1 small jicama, peeled and shredded
- ¼ cup chopped flat-leaf parsley
- Whisk together the lemon zest, lemon juice, vinegar, and honey in a medium bowl. Season with salt and pepper, to taste. Add the mangoes, jicama, and parsley and toss to combine. Cover and chill in the refrigerator until ready to use.
I know that a lot of people are skeptical about cilantro. I think it is one of those things that you either love or hate. My brother thinks it tastes like soap, but I love how fresh and lemony it tastes. If cilantro isn’t your thing, you can either use less of it, or leave it out altogether. You could even try substituting flat-leaf parsley instead. It will still add a bit of freshness and color to the slaw.