Mango-Jicama Slaw with Lime Dressing
A sweet-tart slaw featuring shredded jicama and ripe mango, dressed in a bright lime-cilantro vinaigrette for a refreshing accompaniment. This vegetarian-inspired salads (low-carb, vegetarian) ready in about 20 minutes blends pounds jicama, mango, red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds jicama
- 1 cup mango
- 1/4 cup red onion
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Step 1: Peel 1.5 pounds jicama using a vegetable peeler, then shred with a mandoline or box grater; place in a large bowl.
- Step 2: Add 1 cup diced mango and 1/4 cup thinly sliced red onion to the bowl with the jicama.
- Step 3: In a small bowl, whisk 2 tablespoons lime juice, 1 tablespoon olive oil, and 1/4 teaspoon salt until emulsified.
- Step 4: Pour dressing over the mango-jicama mixture and sprinkle with 2 tablespoons chopped cilantro.
- Step 5: Toss gently to combine, then chill for 20 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Mango-Jicama Slaw with Lime Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mango-Jicama Slaw with Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mango-Jicama Slaw with Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Jicama Slaw with Lime Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mango-Jicama Slaw with Lime Dressing low-carb?
Yes — this recipe is tagged low-carb, vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A refreshing twist on slaw—my family kept asking for seconds!
- ★★★★★
Made this for a picnic and it was a hit. The dressing balanced the sweetness perfectly.
- ★★★★★
The mango and jicama crunch is divine with that lime dressing—perfect for summer dinners!
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