This light and delicious summer salad was inspired by a sample I tried at Whole Foods. It was so good I had to recreate it at home. It’s crunchy and sweet and the only kind of coleslaw for me! It is the perfect accompaniment to shrimp or fish tacos.
Jicama can seem a little scary, in fact I had to ask someone where it was since I had never seen one. It’s a bit of a pain to peel but easy to cut and tastes great. I am even thinking of trying it out on my kids since it has such a light taste and fun crunch. Put it on your next crudite platter.
Jicama and Mango Salad
- 1 large jicama, peeled and cubed
- 1/2 red onion, sliced thin
- 1/2 cup cilantro leaves, chopped
- 1 ripe mango, peeled and chopped
- 1/2 head cabbage, sliced
Dressing
- 4 tbsp fresh orange juice
- 1 tbsp orange zest
- 2 tbsp sugar
- 1/2 cup olive oil
- salt and pepper
Combine dressing ingredients with a whisk and pour over the salad. Serve immediately since the cabbage will begin to wilt and look translucent. I have eaten it the next day but it does not look as appetizing.
Hi Karen, I made your Jicama slaw last week. It was yummy, I’ll definitely make again, though I’ll use sweet onion because I’m a sissy. Not to sound all epicurious, but I made one substitution by default. I asked my husband to pick up (1) orange. He assumed I meant a bottle of juice. I happened to have a red grapefruit, so in it went instead. Tasted dandy. Thanks for sharing. Melissa