#jicama

Vegan Tostilocos

Jicama Mango Slaw: The Crunch You Crave 🌱🥭 This isn't your average slaw. Forget mayo-heavy dressings—this one is all about fresh, vibrant, CRUNCH. The combo of sweet mango, crisp jicama, and zesty lime dressing is an absolute game-changer.

It’s the perfect side for tacos, a topping for grilled fish or tofu, or just a deliciously healthy thing to eat with a fork straight from the bowl. You’ve been warned—it’s addictive.

Key Details

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 6 as a side

Difficulty: Easy

Estimated Calories

Per Serving: Approximately 80-100 calories.

Ingredients

For the Slaw:

1 medium jicama (about 1 lb), peeled and julienned or coarsely grated

1 ripe but firm mango, julienned or cut into matchsticks

1 red bell pepper, thinly sliced

½ cup fresh cilantro, roughly chopped

¼ cup red onion, very thinly sliced

1 jalapeño, seeds and ribs removed, finely minced (optional)

For the Lime Dressing:

3 tbsp fresh lime juice (from about 2 limes)

1 tbsp olive oil or avocado oil

1 tsp lime zest

½ tsp chili powder, plus more for garnish

Salt, to taste

For Garnish:

Toasted pumpkin seeds (pepitas) or chopped toasted peanuts

How to Prepare

1. Prepare the Vegetables and Fruit:

The quickest way to prepare the jicama and mango is to peel them and then use a julienne peeler or the coarse shredding disk on a food processor. You can also carefully cut them into thin matchsticks with a sharp knife.

Add the julienned jicama and mango to a large bowl along with the sliced red bell pepper, cilantro, red onion, and minced jalapeño.

2. Make the Dressing:

In a small bowl, whisk together the fresh lime juice, lime zest, oil, chili powder, and a generous pinch of salt.

3. Toss and Serve:

Pour the dressing over the jicama and mango mixture. Toss well to combine everything evenly.

Let the slaw sit for 5-10 minutes to allow the flavors to meld slightly.

Oaktown OC: Jicama.

⭐️ More stuff below

Growing Jicama from the root.