READY IN 55 mins

Jicama Mango Slaw

Read Reviews (4)

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

Directions

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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PREP 25 mins
READY IN 55 mins

Reviews More Reviews

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!

—msmnificent

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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.

—gonefishn

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5 Ratings

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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.

—monkey14

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May 27, 2013

Not much else to say other that this is just ok. As the others said there is something missing but I don't know what it is. Thanks for the recipe though!

—huskerfan

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Nutrition

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.

Nutritional Information

Jicama Mango Slaw

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 114
Calories from Fat: 23

% Daily Value *
Total Fat 2.6g 4 %
** Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 15mg < 1 %
** Potassium 314mg 9 %
Total Carbohydrates 23g 7 %
Dietary Fiber 6.7g 27 %
Protein 1.3g 3 %
** Sugars 13.5g
** Vitamin A 61 %
** Vitamin C 102 %
** Calcium 3 %
** Iron 8 %
** Thiamin 7 %
** Niacin 7 %
** Vitamin B6 12 %
** Magnesium 7 %
** Folate 17 %

* 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.