Jicama Mango Slaw Recipe - Allrecipes.com
Jicama Mango Slaw Recipe
  • READY IN 55 mins

Jicama Mango Slaw

Recipe by  

"I tasted this in a Mexican restaurant on Friday and made it at home on Saturday! Crunchy, refreshing, and healthy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins

    55 mins


  1. Combine the mangos, carrot, red bell pepper, and jicama in a large bowl. Whisk the vinegar, lime juice, agave nectar, and olive oil together in a separate bowl; pour over the mango mixture. Sprinkle the mint and lime zest over the mixture; toss to mix. Chill at least 30 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2010

I enjoyed this salad, but in moderation and when paired with the right food flavors. I served this last night with some (spicy) blackened fish and the pairing was incredible! I'll probably make something similar to this again, but maybe try out some sort of more mild flavored dressing--maybe just a splash each of oil, vinegar, and lime. The vegetables in this dish stay crunchy and flavorful for at least a couple days, and even get more delicious as the different flavors sit together longer. Thanks for the great recipe idea!

Most Helpful Critical Review
Jul 02, 2010

I love the idea of fresh anything and the jicima and mango sound so exotic. I substituted red wine vinegar for raspberry and used a dash of dried mint instead of fresh :(. Also, I happened to have agave syrup so I used abt. a tsp. of it instead of nectar. I couldn't wait 30 minutes and dove right in. Unfortunately, this recipe fell flat for me. I love all the ingredients but this combination needs a little somethin' somethin'. I added a dash of cayenne and a few chopped green onions. It was a little better. Admittingly, I tried it an hour later after the dressing had time to work its magic and it did get better. Ultimately though it still seems like it needs something to add pizzazz. I don't use mangos or jicima a lot and don't have any good ideas for this one.

Jun 11, 2013

I LOVED this salad. I served it with grilled chicken tandoori kabobs. The mangos we got were nice and sweet, which makes a big difference. I left out the carrots just because I don't like them, but we didn't reduce the amount of the other spices (zest, raspberry vinegar, etc.) that went in. Also, we cut the ingredients cubed vs. julienne - just a different texture. It did taste better the 2nd day - very refreshing because of the mint and crunchy jicama, sweet because of the mango and tangy because of the vinegar.

Jul 08, 2013

Perhaps adding some cilantro would give this salad a little punch.

Jul 15, 2013

The missing ingredient is SALT. Much better once I sprinkled it with salt.

Jul 12, 2015

Great recipe, but labor intensive. If you can get your family to pitch in, you can put it together fast! Delicious. I added cilantro. Everyone loved it.

Jul 08, 2015

Yummy! I left the oil out, to save a few calories. It was great. Will definitely make again

Jul 31, 2013

I added about 1/2 tsp. of cumin and loved it. I actually get hungry for this salad. I don't have agave, so I just used Splenda.


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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