Jicama Slaw

Sideview of a bowl of Jicama Slaw
Sideview of a bowl of mango jicama slaw
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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!

Author: Sarah Leadon
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins


Jicama Slaw
Mango Dressing


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.

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jicama slaw, recipe, apple, cabbage, mango, pineapple, without cabbage, pickled

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