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A plate of mango jicama slaw with a tangy mango vinaigrette being poured over the salad.
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5 from 1 vote

Mango Jicama Slaw

Mango Jicama Slaw with sweet juicy Keitt Mangos, crunchy jicama, crisp green cabbage, and a sweet tangy mango-lime vinaigrette is a perfect clean side dish!
Prep Time20 mins
Total Time20 mins
Course: Side Dishes & Vegetables
Cuisine: American
Keyword: fruit slaw, mango-lime dressing
Servings: 8
Calories: 153kcal


Lime Mango Vinaigrette:

  • 1 cup diced Mango
  • 2 limes zested and juiced
  • ½ orange juiced
  • 2 tablespoons honey
  • 1 teaspoon grated ginger
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon chile powder
  • 2 tablespoons finely chopped cilantro

Mango Jicama Slaw:

  • 2 cups diced Mangos
  • ½ green cabbage sliced thin about 6 cups
  • ¼ Jicama peeled and grated (about 3 cups)
  • chopped cilantro for garnish


Lime-Mango Vinaigrette:

  • In a blender or food processor, mix until smooth: mango, lime, lime zest, orange juice, honey, ginger, olive oil, salt, pepper, and hot hatch chile powder (or substitute cayenne).
  • Keep in a small mason jar in the fridge for up to a week.
  • Chop 2 tablespoons of fresh cilantro, stir into dressing. (If you blend in the cilantro, it turns the dressing green, and not orange!)

Mango Jicama Slaw:

  • Peel and grate ¼ of a jicama. Grate in a Cuisinart or a box grater.
  • Use a mango cutter, and dice mango into small diced cubes.
  • Slice or grate ½ green cabbage. Grate in a a Cuisinart, box grater.
  • In a large bowl, toss green cabbage, jicama, and mango.
  • Pour dressing, and garnish with chopped cilantro.


PRO TIPS: 1 large Mango yields 2 cups diced mango. 1 regular size mango yields about 1¼ cups diced. The dressing will keep in the fridge for about a week. Shake well before pouring.


Calories: 153kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 304mg | Potassium: 298mg | Fiber: 5g | Sugar: 16g | Vitamin A: 785IU | Vitamin C: 60.8mg | Calcium: 42mg | Iron: 0.8mg