Mango Jicama Slaw

Mango Jicama Slaw

This flavorful side dish from HMS chef Laila Ali blends jicama, cabbage and carrots with sweet mango.

Serves: 6
Prep Time: 15 to 20 minutes
Cook Time: N/A

2 cups diced mangos
½ red cabbage sliced thin (about 6 cups)
½ jicama, peeled and grated (about 3 cups)
2 large carrots, grated
Chopped cilantro for garnish



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  1. Make the vinaigrette. In a blender, add the mango, orange juice, lime juice, lime zest, agave, olive oil, sea salt, cayenne pepper, onion powder and cilantro. Blend until smooth. Set aside
  2. Grate the red cabbage
  3. Peel and grate the jicama
  4. Slice and dice the mango into small cubes. (If available, use a mango cutter, and then dice into cubes)
  5. Grate the carrots
  6. In a large bowl, toss the red cabbage, jicama, mango and carrots with the dressing. Garnish with cilantro and serve

Notes: Use firm mangos. One regular-sized mango yields about 1¼ cups diced. One extra-large Keitt mango (2 pounds) yields 2 cups of diced mango.

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This is not the same recipe Laila used on that HMS episode and why wouldn't you include an ingredient list with the quantity for the vinaigrette?

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