This mango jicama slaw is really quick and easy to make. It doesn't have many ingredients, but the fantastic fresh flavors are so tasty. Try it on top of tacos or as a side salad.
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I'm not sure why, really, but I often used to associate tacos with warmer weather, for some reason (even my sweet potato tacos). Maybe it's partly that I generally thought of tacos as having some kind of slaw with them and that feels kind of summery. Though these days, we'll make any excuse for some carnitas tacos.
Either way, I think it's always worth having a few slaw recipes to pair with different filling, moods or just to enjoy as it is. This bright and crunchy Mexican-inspired slaw is perfect for tacos, plus it goes with plenty other things too.
A simple recipe (with scope to adapt)
This simple dish combines cabbage, jicama and mango as the base then you make a really simple lime dressing to bring it all together. Sometimes I just use lime juice, but I do think the extra balance of flavors in this dressing are worth that teeny bit extra effort.
I wouldn't suggest you skip any of the basic slaw ingredients, but you can certainly add to them if you like. You can add a little red pepper or carrot for extra color and crunch, or some red onion for an additional flavor. For all, slice in thin strips to try to keep the textures relatively consistent.
Using jicama
Jicama is a ingredient I didn't discover until I moved to the US (though I might have had it without unknowingly in Mexico before). It's a great ingredient in lots of things whether raw like this (and the Mexican chopped salad I made) or cooked.
Jicama is a root vegetable, with a mild flavor that's crunchy raw and softens when cooked. When raw, it is almost like a cross between cucumber and cabbage. However you use it, peel first. The flesh can discolor if you don't cook it or give a squeeze of lime or lemon.
A traditional Mexican way to enjoy it is cut into chunky fry-like strips and drizzle the raw chunks with lime and chili or tajin seasoning. Refreshing with a little kick!
You can pair this slaw with your favorite taco filling, have it as a salad alongside other dishes such as grilled meat and fish or as part of lunch. Even better, the ingredients in this slaw hold up pretty well so you can keep any leftover for the next day.
I sometimes use some in tacos along with some leftover pork carnitas and avocado (as in picture above) which all work really well.
This mango jicama slaw is quick to make, fruity and crunchy with a nice fresh flavor and limey zing. A great change from your plain old cabbage - definitely worth trying soon.
Try these other summer side salads:
- Mexican chopped salad
- Grilled peach salad
- Panzanella salad
- Plus get more side dishes in the archives.
Mango jicama slaw
Ingredients
- 1 cup cabbage shredded, approx
- 1 cup jicama peeled and julienned, approx
- ½ cup mango small, thinly sliced (½c = approx ½ small mango)
- 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
- ⅛ teaspoon ground cumin
- ⅛ teaspoon grated garlic (optional)
- 1 pinch salt
- 1 pinch pepper
Instructions
- 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.
Video
Nutrition
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This post was first shared in April 2016 and has been updated, primarily with new photos.
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BobbyB
I made this recipe last night and stuffed it into my home made Barbacoa burritos with black beans and rice... It did not disappoint. In fact, it was so loved that will now be a permanent part of Barbacoa night in our house.
Caroline's Cooking
So glad to hear you enjoyed so much - and I can imagine it pairing well!
Randi
How early can I put the dressing on the slaw. I am serving it for our big fiesta dinner tonight and it is all ready to go but not sure when to dress it. I have made it once before with tacos and it is soooooo good!!!
Caroline's Cooking
It works pretty well to add the dressing an hour or so ahead of time, just the cilantro gradually gets a little less 'bright' so it depends how much that bothers you or not. I've had leftovers the next day (having stored in the fridge) and it still tastes great, the cilantro like I say just looks a little more dull. Glad to hear you enjoyed!
Randi
Thank you so much for your prompt reply. I had hoped for leftovers the first time I made it but no luck. Your answer helps a lot and since I am not a fan of cilantro I do not have to worry about that. I have a bowl of cilantro if anyone wants to add it to the salad or other dishes.
Joan
WOW! I just made the marinade and I think I could drink it. LOL
I couldn't find jicama. So, I am going to substitute some red pear and raw rutabaga for the jicmaca. The only reason for mixing the two is some of my family are not as adventurous as I am. At least that's the plan for with the rutabaga. I am serving this with Street Tacos. I can't wait for dinner tonight!!
Thanks,
JLizz
Caroline's Cooking
I know what you mean, the dressing does have such a great flavor! Hope you enjoy the whole slaw - sounds like an innovative substitute.
Susan
So fresh, crunchy & delicious! I love jicima in salads but never thought to make it into a slaw. Pinning this! Thanks for sharing
Caroline's Cooking
Thanks, it definitely works so well in slaws and this combination is so tasty.
Jacqueline Debono
That slaw looks delicious. I've never tried jicama, have to look out for it. Slaw makes me think of bbqs and burgers! Also summer fare!
Caroline's Cooking
Thanks, it's not something I ever remember seeing when I lived in the UK but I can find it fairly easily here in the US (I just didn't always notice before I knew of it). Agree slaws do have that summery feel!
Frugal Hausfrau
Delish! I would serve this often, just for a salad for lunch or a side as well as on tacos! Thanks for sharing on Throwback Thursday!
Mollie
Caroline's Cooking
Thanks Mollie, yes it's great just on its own as well
Indu
Hi caroline, this looks so refreshing and I bet delicious. I have never tasted jicama before though - what does it taste like?
Caroline's Cooking
Thanks Indu, it is. Jicama is quite a mild flavor, very slightly sweet when raw like this - probably somewhere between celeriac, parsnip and radish if that makes sense!
Margy
I agree with you... tacos make warmish weather, definitely! Love the combination of flavours you came up with!
Caroline's Cooking
Thanks Margy, and glad it's not just me!
Joy @ Joy Love Food
I love jicama, this sounds like a delicious and refreshing combination!
Caroline's Cooking
Thanks Joy, it is both!
Jenny
This looks refreshing and colorful! I don't have much experience with using jicama, but this makes me want to try it!
Caroline's Cooking
Thanks Jenny. Jicama has a nice taste, and this is a nice easy way to give it a try!
Jade @ Jonesin' For Taste
We love tossing up a quick slaw like this for tacos or a BBQ sandwich. I bet the jicama adds such a nice crunch!
Caroline's Cooking
Thanks Jade, it definitely does!
KC the Kitchen Chopper
I love the simplicity of this slaw. Jicama is one of my favorite crispy veggies and I bet it complement the sweetness of the mango perfectly. What do you think of subbing basil or tarragon for the cilantro...yep, I'm one of those! 😉
Caroline's Cooking
Thanks KC, they are indeed great together. Yes I think basil or tarragon could work, they are both pretty fresh-tasting which I think is key.
Kristen @ A Mind Full Mom
Okay, this is perfect for tacos--but I could eat it plain. This dish is incredible. I love the cruch from teh jicama!
Caroline's Cooking
Thanks Kristen. Jicama does have a great crunch and I have eaten this on it's own too and it's great that way as well!
HIlda
I will keep an eye out for jicama when next in the city. Do you think celeriac would be a good substitute if I don't find it?
Caroline's Cooking
It's one of those things I didn't notice until I was looking for it so hopefully you'll have the same luck. Celeriac doesn't quite have the same flavor but yes it's probably about the closest substitute, or else parsnip maybe.
Tentimestea
How very summery indeed Caroline! This slaw sounds so refreshing and fruity. I like how you've presented it as a taco and slaw and left the taco filling open-ended as this sounds so delicious eating as is or to brighten up and number of different fillings!
Caroline's Cooking
Thank you, it's definitely very versatile and tasty too!
Denise Wright
I bet this would be great with tacos or alone. You know I like my simple recipes. Love the versatility of this dish.
Caroline's Cooking
It absolutely is, Denise. And I am with you, simple can often be the best!