Jicama Mango Slaw with Lime
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.
Per Serving: Approximately 80-100 calories.
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)
3 tbsp fresh lime juice (from about 2 limes)
1 tbsp olive oil or avocado oil
½ tsp chili powder, plus more for garnish
Toasted pumpkin seeds (pepitas) or chopped toasted peanuts
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.
In a small bowl, whisk together the fresh lime juice, lime zest, oil, chili powder, and a generous pinch of salt.
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.
Just before serving, garnish with toasted pumpkin seeds or peanuts for a delightful crunch.
