Mango Jicama Slaw Recipe

Jicama: A root vegetable with a crisp texture and mildly sweet flavor, perfect for adding crunch to salads and slaws.

Mango: A tropical fruit that adds sweetness and juiciness to the slaw.

Red bell pepper: Adds vibrant color and a mild, sweet flavor.

Red onion: Provides a sharp, tangy flavor and a bit of crunch.

Cilantro: Fresh herb that adds a burst of herbal freshness.

Lime: The juice adds a zesty, tangy flavor to the dressing.

Olive oil: Used in the dressing to add richness and help coat the slaw ingredients.

When julienning jicama and mango, make sure to use a sharp knife to achieve uniform, thin strips. This not only enhances the visual appeal of the slaw but also ensures even distribution of flavors. Additionally, to prevent the red onion from overpowering the dish, soak the slices in cold water for about 10 minutes before adding them to the mix. This will mellow out their sharpness, allowing the sweetness of the mango and the crunch of the jicama to shine through.

• jicama - Substitute with daikon radish: Daikon radish has a similar crunchy texture and mild flavor, making it a good alternative to jicama.

• mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor, which complements the other ingredients in the slaw.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar texture and sweetness, adding vibrant color and flavor to the slaw.

• red onion - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can replace the sharpness of red onion.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro if you prefer a different herb.

• lime - Substitute with lemon: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative to olive oil.

• For short-term storage, place the mango jicama slaw in an airtight container. Ensure the lid is tightly sealed to maintain freshness and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The slaw will stay fresh for up to 2-3 days. Beyond this period, the mango and jicama may start to lose their crispness.
• If you wish to prepare the slaw in advance, keep the dressing separate. Combine the jicama, mango, red bell pepper, red onion, and cilantro in one container, and store the lime juice and olive oil mixture in another. Mix them together just before serving to maintain the crunchiness of the vegetables and fruits.
• Freezing the mango jicama slaw is not recommended. The texture of the mango and jicama will be compromised upon thawing, resulting in a mushy consistency that detracts from the dish's intended crisp and refreshing nature.
• If you have leftovers that you don't want to waste, consider incorporating them into other dishes. For example, use the slaw as a topping for tacos or grilled meats, or mix it into a grain bowl for added texture and flavor.
• Always use a clean spoon or fork to serve the slaw to avoid introducing any bacteria that could shorten its shelf life.

• For a quick refresh, place the Mango Jicama Slaw in a bowl and let it sit at room temperature for about 10-15 minutes. This will take the chill off without compromising the crispness of the jicama and red bell pepper.

• If you prefer a slightly warm slaw, lightly sauté it in a non-stick pan over medium heat for 2-3 minutes. This method will soften the red onion and cilantro while keeping the mango and jicama crunchy.

• For a more integrated flavor, place the slaw in a microwave-safe dish and cover it with a damp paper towel. Microwave on medium power for 30-45 seconds. This gentle reheating will meld the lime juice and olive oil dressing into the slaw.

• If you have a steamer, place the slaw in a heatproof dish and steam for 1-2 minutes. This method will gently warm the slaw without making it soggy, preserving the vibrant colors of the red bell pepper and mango.

• For a unique twist, consider grilling the slaw. Wrap it in aluminum foil and place it on a preheated grill for 2-3 minutes. This will add a smoky flavor to the jicama and red onion, making the slaw even more delightful.

• Large bowl: Used to combine the jicama, mango, red bell pepper, red onion, and cilantro.

• Small bowl: Used to whisk together the lime juice, olive oil, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Essential for julienning the jicama, mango, and red bell pepper, as well as thinly slicing the red onion.

• Cutting board: Provides a stable surface for chopping and slicing the ingredients.

• Citrus juicer: Helps extract juice from the lime efficiently.

• Measuring cups: Used to measure out the jicama, mango, and red bell pepper accurately.

• Measuring spoons: Used to measure the olive oil accurately.

• Tongs: Useful for tossing the slaw to ensure the dressing coats all the ingredients evenly.

Pre-cut ingredients: Buy pre-julienned jicama, mango, and red bell pepper from the store to save chopping time.

Use a mandoline: A mandoline slicer can quickly and uniformly slice the red onion and other vegetables.

Make ahead: Prepare the slaw ingredients and dressing separately the night before. Combine them just before serving.

Batch prep: Double the recipe and store extra slaw in the fridge for a quick side dish throughout the week.

Cilantro hack: Use kitchen scissors to quickly chop cilantro directly into the bowl.