Jicama Mango Slaw

Jicama Mango Slaw

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DLA IN BETHANY 1

"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

55 m servings 114 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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 mak...

Most helpful critical review

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 ...

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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 mak...

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 ...

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 the...

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

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

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.

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

This is a snap to make and delicious!

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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