Jicama Mango Slaw


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

Kosher salt

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.


Serves 8