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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!
- 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)
- 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
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.
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