This slaw is light and refreshing, a great side dish for any barbeque or summer meal. I love how the citrusy and slightly sweet flavors meld together, functioning as the perfect complement to hearty grilled meats and finger-licking-good BBQ sandwiches like pulled pork. I prefer napa cabbage because it’s more tender and slightly sweeter than most others, but any cabbage will do in a pinch, as long as you shred it finely. Choose mangoes which are firm so they are easier to julienne. From the great watery crunch of the jicama, a Central American root vegetable, to the fleshly sweetness of the mango, this satisfying slaw is delicious warm weather fare.
1 large jicama, peeled and julienned (4 cups)
2 firm mangoes, peeled and julienned (2 cups)
1/2 cabbage, preferably napa, finely shredded (4 cups)
1/2 cup cilantro leaves, minced
1/3 cup lime juice
1/3 cup rice wine vinegar
2 TB sugar
2 TB neutral oil: grape seed or canola
Freshly ground pepper
Julienne the mango and the jicama by cutting ⅛ inch thick slices and then patiently cutting those slices into matchstick strips. A more firm mango makes this easier. Shred the cabbage finely, mince the cilantro and combine all ingredients in a large bowl.
In a small bowl, mix the lime juice, rice wine vinegar, oil, ½ tsp salt and a good amount of freshly ground pepper. Drizzle dressing over the salad and mix. Taste and adjust seasoning, adding more salt, pepper or a squeeze of lime to desired taste.