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Prepare the slaw ingredients: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned jicama, julienned mango, thinly sliced red bell pepper, thinly sliced green onions, and chopped fresh cilantro.

Make the dressing: In a small bowl, whisk together the freshly squeezed lime juice, olive oil, honey (or agave nectar), minced garlic, ground cumin, salt, freshly ground black pepper, and red pepper flakes (if using) until well combined.

Combine and toss: Pour the prepared dressing over the slaw mixture in the large bowl. Gently toss all the ingredients together, ensuring that the dressing evenly coats every piece of the slaw.

Serve: Serve the Mango Jicama Slaw Salad immediately for maximum crispness, or chill in the refrigerator for 15-20 minutes to allow the flavors to meld before serving. Enjoy as a vibrant side dish or a light main.


Prepare the slaw ingredients: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned jicama, julienned mango, thinly sliced red bell pepper, thinly sliced green onions, and chopped fresh cilantro.

Make the dressing: In a small bowl, whisk together the freshly squeezed lime juice, olive oil, honey (or agave nectar), minced garlic, ground cumin, salt, freshly ground black pepper, and red pepper flakes (if using) until well combined.

Combine and toss: Pour the prepared dressing over the slaw mixture in the large bowl. Gently toss all the ingredients together, ensuring that the dressing evenly coats every piece of the slaw.

Serve: Serve the Mango Jicama Slaw Salad immediately for maximum crispness, or chill in the refrigerator for 15-20 minutes to allow the flavors to meld before serving. Enjoy as a vibrant side dish or a light main.
