Name: Jicama Slaw Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4-5
Cuisine: Caribbean
Ingredients: 1 Jicama, peeled, julienne; 2 Mangoes, peeled, julienne; 1 cup White Shredded Cabbage; 1 small White Onion, thinly sliced; 1/4 cup fresh Parsley Leaves (optional)

Jicama is a root vegetable that has thick, brown skin. It is also called Mexican yam bean or Mexican Turnip. Jicama has a mild, sweet, nutty flavor, perfect for pairing with mango. Mango tastes like peach and pineapple, while jicama is a cross between a potato, apple, pear, and water chestnut.

To make the Vegan Jicama Slaw, julienne the jicama and mango. Julienne is a French culinary term for cutting vegetables or fruits into thin strips. Next, we added shredded cabbage, thinly sliced onions, and a tart yet sweet mango dressing to bring the salad together.

Pair jicama slaw with this Classic Bakes recipe for Yummy Yam Pie!

Author: Sarah Leadon

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Serves

4-5

Ingredients

Jicama Slaw

1 Jicama, peeled, julienne
2 Mangoes, peeled, julienne
1 cup White Shredded Cabbage
1 small White Onion, thinly sliced
1/4 cup fresh Parsley Leaves (optional)

Mango Dressing

Zest of 1 Lime
1/4 cup Lime Juice
4 tablespoons Vegan Mayonnaise
4 tablespoons Mango Purée
1 tablespoon Stevia
1 teaspoon Salt
1/2 tablespoon minced Red Chili Pepper

Instructions

Jicama Slaw

Toss jicama, mango, cabbage, onion, and parsley in a large bowl and set it aside.

Mango Dressing

Whisk lime zest, lime juice, vegan mayonnaise, mango purée, stevia, salt, and red chili pepper in a small bowl until combined.

Pour the mango dressing over the jicama slaw and toss to coat the vegetables in the mango dressing.

Serve the jicama slaw as a side dish, on a salad or on tacos. Cover the slaw with plastic wrap and store it in the fridge for five days if you are not serving it immediately.