JICAMA-MANGO SLAW
Steps:
- Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.
- See all 50 Simple Salads
JICAMA MANGO SLAW WITH GINGER
Light with a citrus flavor, jicama mango slaw is great with any seafood.
Provided by Sam Thomason
Categories Salad Coleslaw Recipes No Mayo
Time P1DT20m
Yield 2
Number Of Ingredients 7
Steps:
- Mix jicama, mango, cucumber, cilantro, lime juice, ginger, and cayenne pepper together in a large bowl. Cover with plastic wrap and refrigerate until flavors meld, at least 24 hours.
Nutrition Facts : Calories 213 calories, Carbohydrate 51.6 g, Fat 0.8 g, Fiber 18.8 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 20.3 mg, Sugar 23.2 g
MANGO JICAMA SLAW
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients and refrigerate until serving.
JICAMA MANGO SLAW
I tasted this in a Mexican restaurant on Friday and made it at home on Saturday! Crunchy, refreshing, and healthy!
Provided by DLA IN BETHANY
Categories Salad Coleslaw Recipes No Mayo
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 23 g, Fat 2.6 g, Fiber 6.7 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 14.8 mg, Sugar 13.5 g
MANGO AND JICAMA SALAD
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility-it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Cut jicama, mango and red pepper into matchsticks; place in a large bowl. Toss with lime juice. Add herbs and dressing; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts : Calories 143 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MANGO, JíCAMA AND CORN SALAD
Categories Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.
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4.6/5 (29)Category SaladCuisine MexicanCalories 147 per serving
- Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine.
- Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed.
- Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.
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