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Mango Jicama Slaw (for tacos or salads or whatever)

January 3, 2016

Okay, do you ever get sick of putting the same thing on top of your fish, steak, chicken or pork tacos? Don't get me wrong, my go-to cilantro lime slaw is super delish, but sometimes you have to switch it up. I also made a a crazy good pickled radish and Asian pear slaw a while back. (But I was super backed up on food blog entries, so I just tossed it. Maybe it’ll make a cameo again someday down the road. But for now, you will just have to settle for this. But it’s not really settling.)

It is fresh, crunchy, and even adds a new dimension to your food. The only thing I would say, is maybe add a "sauce". I feel like you need something else to complete this. I had some of my honey lime salad dressing in the fridge, that was legit! Or you could add an avocado crema, or maybe just a squeeze of fresh lime will do. Maybe, just maybe, you're not as picky as me and you don't think anything needs to be added. :)

Makes roughly 2-3 cups “slaw”

 

Ingredients:

1 jicama

1 mango

5 radishes

5 jalapenos

1 bushel cilantro

a handful or two of arugula

¼ cup lime juice

2 tbsp olive oil

1 tbsp honey

1 tsp garlic powder

½ tsp salt

½ tsp pepper

 

Instructions:

  1. Use a mandolin to thinly slice the jicama into strips 2” long. If you don’t have a mandolin, just try to slice it thinly. Add the jicama to a large bowl.

  2. Peel and cube your mango into ¼”-1/2” cubes. Add the mango to the bowl as well.  

  3. Cut your radishes into cubes, strips or whatever. I cut mine into little “fan” shapes because I wanted to add visual variation to the above image. But do what makes your little heart sing. As long as you’re not throwing them in practically whole. Haha.

  4. Cut and clean your jalapenos. The spice is in the seeds and the ribs. So if you don’t want overwhelming spice, give the insides a good scrape once they’re halved. I did. And since the recipe has 5 jalapenos, if you’re not cleaning them, then it might be a little spicy. Add your finely diced jalapenos to the mix.

  5. Remove the stems from your cilantro and give the leaves a chop. Add them to the bowl.

  6. Give the arugula a quick choppy chop and add it too.

  7. Add your olive oil, lime juice, salt, pepper and garlic powder. Mix everything together thoroughly.

 

Serve on top of a yummy salad, or on a steak or fish taco (as pictured above). You will be happy.

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August 2, 2018

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